3717-1-04.5(B)(1) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection The blenders were only being cleaned once per shift (8 hrs). To reduce the likelihood of bacterial growth, ensure that the blenders are washed, rinsed, and sanitized at a minimum of every 4 hours. Facility will begin cleaning them twice per shift.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection The facility had lettuce and tomatoes that were supposed to be disposed of per their time label, but they were still being used on the prep line. All containers that were past their time limit were disposed of.
3717-1-06.4(J) / Using dressing rooms and lockers.
Employee jacket was being stored on a prep counter near the coffee makers. To reduce the likelihood of contamination, ensure that all employees properly store personal belongings in designated areas or lockers.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-February-2021
| Comments |
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| X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. VI - TCS Food: Observed improper use of time as a public health control for up to four hours. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. |