3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.MANAGER HAVE NOT RECEIVED RECIPROCITY FOR SERV SAFE COURSE AT TIME OF INSPECTION
3717-1-06.2(E) / Handwashing signage.
Handwashing sign(s) not posted.OBSERVED NOT HANDWASHING SIGN AT HAND SINK.HAND WASHING SIGNS REMIND EMPLOYEES TO WASH HAND THUS REDUCING THE RISK OF SPREADING ILLNESSES
POST HANDWASHING SIGN AT HAND SINK
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items.OBSERVED CAN GOOD STORED ON THE FLOOR. FOOD MUST BE STORED AT LEAST SIX INCHES OFF THE FLOOR TO REDUCE THE RISK OF CONTAMINATION
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.OBSERVED LEAK IN COOLER. LEAKING IN COOLER MAY CONTAMINATE FOOD PRODUCT DIRECTLY OR FOOD SURFACES IN THE TRANSFERENCE OF CONTAINER COMING FROM COOLER
REPAIR LEAK IN THE COOLER
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Repeat Non-food contact surface(s) not cleaned at the required frequency.OBSERVED HOOD SYSTEM FLITERS ARE DIRTY. GREASE AND GRIME FROM HOOD FILTER MAY FALL UPON FOOD THUS CONTAMINATING FOOD PRODUCT.
CLEAN HOOD SYSTEM FILTERS
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.OBSERVED DUST AROUND CEILING AIR VENT. DUST AROUND AIR CAN BE BLOWN THROUGHOUT OPERATION THUS CONTAMINATING FOOD AND FOOD CONTACT SURFACES.
CLEAN AROUND CEILING VENT TO REMOVE DUST
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 WALL COVING MISS THROUGHOUT OPERATION. WALL COVING HELP TO PREVENT WATER FROM WICKERING UP THE WALL CAUSING LOST OF WALL INTEGRIT YAND POSSIBLE MOLD.
REPLACE MISSING WALL COVING
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-November-2019
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III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required.PROPER CHANGING OF GLOVE REDUCE THE RISK OF CONTAMINATING FOOD AND SURFACES VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. PROPER HOLING TEMPERATURE REDUCE THE GROWTH OF BACTERIA WITHIN THE TEMPERATURE DANGER ZONE |