< Previous Inspection ۸ Up to Facility Next Inspection >
[?] A summary of the violations found during the inspection are listed below.

3717-1-04.1(Y) / Temperature measuring devices.
Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Hot holding units have damaged/nonfunctioning thermometers.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Some of the racks are rusting.

3717-1-06.1(E) / Floor covering - mats and duckboards.
Mats and duckboards that were not removable and easily cleanable. Mats around fryers/grills are in poor condition, rendering them not easily cleanable.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 06-June-2019


Comments
Facility is clean. All temperatures within required ranges. PIC knowledgeable in proper food handling procedures.
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.
X - P - Chemical: Toxic materials are properly identified and stored.
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.
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.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.