3717-1-02.4(A)(1) / PIC: Assignment of Responsibility
Critical No person in charge present in food facility during inspection.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. OBSERVED RAVIOLI HELD AT 87 DEGREES F. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING. NOTE: FOOD EMPLOYEES STORE PREPARED/HEATED FOOD IN THE MICROWAVE FOR THE STUDENTS THAT COME IN AFTER LUNCH.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have an employee with level two certification in food protection.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink(s). OBSERVED NO PAPER TOWELS AT THE HANDWASHING SINK IN THE KITCHEN.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Repeat Unclean nonfood-contact surfaces. OBSERVED A BUILD UP OF DEBRIS INSIDE OF THE REACH IN COOLER.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. OBSERVED A SOILED FLOOR THROUGHOUT THE FACILITY.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 20-May-2019
| Comments |
|---|
| FOODS ARE RECEIVED FROM AN APPROVED SOURCE- WEST 25TH MEAT MARKET. PROBE THERMOMETER- YES. SANITIZER- STERAMINE. TEST KIT- YES. |