3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Corrected During Inspection Re-use of single-service or single-use articles.
Observed Styrofoam cup used as a scoop for bulk sugar.
Correction: Provide scoop discontinue using single-service cup as scoop not designed for re-use.
Correct By: 28-Jan-2020
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Repeat Fixed equipment not properly sealed or spaced for cleaning.
Observed 3 compartment sink in need of resealing to wall.
Correction: Provide repairs in regards to seal and 3 compartment sink, maintain at all times.
Correct By: 28-Jan-2020
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair.
Observed hole in wall near oven in kitchen.
Correction: Provide repairs and maintain at all times.
Correct By: 28-Jan-2020
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Floor and wall junctures not properly coved or closed and/or floor drains not provided.
Observed missing base coving at kitchen prep. area.
Correction: Provide base coving and maintain at all times.
Correct By: 28-Jan-2020
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-January-2020
| Comments |
|---|
| TERMINIX PEST CONTROL |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. ( Observed current employee health agreement post and available for review at time of inspection)VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.( Observed food items such as breaded chicken, hot dogs, green beans and mac & cheese being maintained above 135 degrees Fahrenheit and chicken wrap sandwiches maintained below 41 degrees Fahrenheit at time of inspection) VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. ( 3 compartment sink set up to wash, rinse and sanitize equipment and utensils at time of inspection) X - P - Chemical: Toxic materials are properly identified and stored. |