3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Ready-to-eat, TCS food not properly discarded when required.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Food not protected from contamination.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Repeat Non-food contact surface(s) not cleaned at the required frequency.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 21-March-2024
| Comments |
|---|
| At time of inspection, the following violations were observed: -Food in reach in cooler was not covered- ensure that all food in open containers is covered to prevent contamination. Corrected during inspection. -Facility was not following internal date marking policy- onions dated to be discarded on 3/20/24 were observed. Discarded during inspection. -Walk in freezer had a leak. Repair unit to prevent contamination from leak. -Several boxes of dough rolls and a box of sourdough bread were contaminated with ice from leak. Voluntarily discarded. Shelf under leak to be moved until leak can be repaired. -Test strips were expired. Order new test strips. -Packages of food were left open in walk in freezer. Food must be protected from contamination. Ensure that all food items are covered after being opened. -Facility must be cleaned. The following areas were noted: -The reach in unit next to the fryer- shelves, gaskets. -The floor beside and under main grill line had significant debris and build-up. Cleaning frequency must be increased to prevent this build-up. -Microwaves throughout facility need cleaned as well as the shelf under them. -Reach in salad cooler in front area needs cleaned. Croutons behind the top portion, interior shelves. -Shelves where clean dishes are stored are soiled. All shelves must be cleaned. -Surfaces on all equipment throughout facility need cleaned. Observed build up on sides of reach in units, grills, fryers, etc. Follow up in one week. |