3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health.
Correct By: 12-Feb-2019
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Corrected During Inspection No written procedures for vomiting or diarrheal events.
Correct By: 21-Feb-2019
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Corrected During Inspection Working food containers not properly labeled.
Correct By: 21-Feb-2019
3717-1-03.2(K) / In-use utensils - between-use storage.
Repeat Corrected During Inspection In-use utensils improperly stored.
Correct By: 21-Feb-2019
3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized.
Correct By: 21-Feb-2019
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired.
Correct By: 21-Feb-2019
3701-21-22 / Food choking standards
Food choking standards not readily accessible in FSO.
Correct By: 21-Feb-2019
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-February-2019
| Comments |
|---|
| 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 - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |