3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. Observed employees not washing hands when switching gloves. Correction: Manager will continue to remind employees proper handwashing procedure.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The walls of the facility need to be cleaned more frequently.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-June-2021
| Comments |
|---|
| Facility clean at the time of inspection. |
| II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. 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: Observed food employee washing hands prior to donning single use gloves. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. |