3717-1-04.5(B)(5) / Equipment food-contact surfaces and utensils - cleaning frequency. Utensils and equipment contacting non-TCS foods not cleaned at required frequency. PIC stated ice scoop is cleaned approximately once per week. Discussed cleaning of ice scoop and container at least once every 24 hours.

Comments
Discussed inspection with the PIC. Facility rarely cools and reheats items in bulk. Reviewed proper cooling and reheating times and temperatures. Emailed inspection report.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. X - P - Chemical: Toxic materials are properly identified and stored.