3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. OBSERVED A DIRTY CAN OPENER IN THE FOOD PREP AREA. THOROUGHLY CLEAN AND SANITIZE BEFORE USING TO PREVENT CROSS CONTAMINATION WHICH CAUSES FOODBORNE ILLNESS. THE PERSON IN CHARGE IMMEDIATELY HAD FOOD WORKER TO WASH, RINSE AND SANITIZE THE CAN OPENER.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection. NO LEVEL TWO CERTIFICATION IN FOOD PROTECTION. PROVIDE A LEVEL TWO CERTIFICATION IN FOOD PROTECTION.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. OBSERVED FOOD PRODUCTS IN THE WALK IN FREEZER NOT ELEVATED TO AT LEAST SIX INCHES ABOVE THE FLOOR. ELEVATE ALL FOOD PRODUCTS TO AT LEAST SIX INCHES ABOVE THE FLOOR AT ALL TIMES.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. OBSERVED THE STORAGE SHELVING IN THE FOOD PREP AREA DIRTY. THOROUGHLY CLEAN AND MAINTAIN IN A CLEAN AND SANITARY MANNER.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Floors, walls, and/or ceilings not smooth and easily cleanable. OBSERVED DIRTY WALLS IN THE FOOD PREP AREA. OBSERVED A DAMAGED FLOOR IN THE WALK IN COOLER AREA. THOROUGHLY CLEAN WALLS IN THE FOOD PREP AREA AND REPAIR DAMAGED FLOOR IN THE WALK IN COOLER AREA.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-February-2022
| Comments |
|---|
| FOOD SUPPLIER - GORDON FOOD SERVICE - PEST CONTROL - HIGH ROCK PEST CONTROL - DUMPSTER SERVICE - PETE & PETE |
| I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. |