12/27/2023 0 Comments Pulp juice and smoothie bar![]() Repeat In-use utensils improperly stored. Corrective Action: Do not store food under the condenser until the leak is repaired to prevent it from contamination.2(K) / In-use utensils - between-use storage. Observed food stored under the condenser in the walk-in freezer was covered in ice accumulation due to a leak. *Corrective action: Please ensure that there thermometers available in prep coolers.2(Y) / Miscellaneous sources of contamination. Observed no thermometers located in front prep coolers. Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Work with a pest control operator for any issues regarding pests.1(Y) / Temperature measuring devices. *Corrective action: Remove household Raid and ant trap products. Observed bottles of over the counter Raid spray and ant traps. Food safety certification was not available for review during inspection.1(J) / Restricted use pesticides - criteria. 4(A)(2) / PIC - Manager Certification Facility does not have an employee with manager certification in food protection. *Corrective action: Three compartment sink must have air gap for washing produce. Employee reported that three compartment sink is for washing produce. Observed no presence of air gap in three compartment sink. Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Chemicals being stored above food products in the dry storage area.Corrective action: Have a designated section for chemical storage that is separated and away from food products and single-use items.3(C) / Sewage and other liquid waste: Backflow prevention. Chemicals being stored with supplements in the supplement storage area.3. Chemicals being stored with single use products as well as food products (basil) on the under the counter storage shelving.2. ![]() Critical Improper storage of poisonous or toxic materials. Use test strips to ensure proper sanitizer concentration.1(A) / Poisonous or toxic materials: Storage: separation. Corrective action: Ensure quaternary sanitizer is between 200 and 400 ppm. Observed quaternary sanitizer in the sanitizer bucket at above 400 ppm (test strip turned blue). Critical Improper use of a poisonous or toxic substance. *Corrective action: Ensure that housemade sauces/mixes are date marked for seven days.1(C) / Poisonous or toxic materials: Conditions of use. Observed no date marking on housemade pumpkin pie mix and spicy sauce. Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. *Corrective action: Ensure that smoothie pitchers are washed, rinsed, and sanitized at least every four hours.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking. Employee stated smoothie pitchers are rinsed throughout the day and not washed, rinsed, and sanitized until the end of the day. Critical Equipment and utensils contacting TCS food not cleaned every four hours. *Corrective action: Ensure employee health policy is available for inspection.5(B)(3) / Equipment food-contact surfaces and utensils - cleaning frequency. Employee health policy was not available for review during inspection. *Corrective action: There must be a person of charge at all times of operation.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health. Observed no manager at time of inspection. 4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils Critical Repeat PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations Critical Repeat PIC unable to demonstrate knowledge by having no critical violations.4(A)(1) / PIC: Assignment of Responsibility Critical No person in charge present in food facility during inspection.
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