3717-1-02.4(C)(14) / 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.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Utensils and food-contact surfaces of equipment not sanitized at the required frequency. OBSERVED: HANDSINK BEING USED TO REFILL WATER BOTTLES AFTER BEING SANITIZED IN A BUCKET, THE BOTTLES WERE NOT WASHED.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are unclean. OBSERVED: ICE MACHINE NEEDS TO BE CLEANED.
3717-1-03.2(A)(5) / Preventing contamination from hands - bare hand contact w/ raw foods
Excessive bare hand contact of raw foods.
3717-1-02.2(H) / Outer clothing - clean condition.
Food employees outer clothing is dirty.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. OBSERVED: WIPING CLOTHS NOT BEING USED AND NOT BEING MAINTAINED IN SANITIZING SOLUTION.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Re-use of single-service or single-use articles, IS PROHIBITED. SINGLE USE ARTICLES MAY NOT BE REUSED.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. OBSERVED: CUTTING BOARDS THAT WERE SEVERELY SCORED.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 19-December-2018
| Comments |
|---|
| LICENSE: YES FOOD: SIRNA & SONS, NORTHERN HASEROT, CLASSIC SEAFOOD, ATLANTIC, CHEF 2 CHEF. PEST: GENERAL PEST |
| III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s). IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - Preventing Contamination by Hands: Observed excessive bare hand contact of raw foods. V - P - Food from Approved Source: The operation maintained shell stock identification tags for at least 90 days. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |