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 Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health.
Correct By: 17-Sep-2018
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation.
Correct By: 17-Sep-2018
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment not sanitized at the required frequency.( OBSERVED DIRTY MEAT SLICER LOCATED IN THE FOOD PREP. AREA OF THE OPERATION)
Correct By: 17-Sep-2018
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 DIRTY MEAT SLICER WITH OLD FOOD DEBRIS LOCATED IN THE FOOD PREP. AREA OF THE OPERATION)
Correct By: 17-Sep-2018
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet.( OBSERVED PREP. SINK WITH INSUFFICIENT AIR GAP. IMMEDIATELY PROVIDE THE NECESSARY ADJUSTMENTS IN REGARDS TO PREP. SINK. AN AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE FLOOD LEVEL RIM OF THE PLUMBING FIXTURE, EQUIPMENT, OR NONFOOD EQUIPMENT SHALL BE AT LEAST TWICE THE DIAMETER OF THE WATER SUPPLY INLET AND MAY NOT BE LESS THAN ONCE INCH ( TWENTY-FIVE MILLIMETERS)
Correct By: 17-Sep-2018
3717-1-02.4(C)(16) / PIC: duties - ensure the facility has written procedures for vomiting and diarrheal events.
No written procedures for vomiting or diarrheal events.
Correct By: 27-Sep-2018
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Corrected During Inspection Employee eating, drinking, or using tobacco in non-designated area.
Correct By: 17-Sep-2018
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection Improper method for cooling TCS foods.
Correct By: 17-Sep-2018
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed.
Correct By: 17-Sep-2018
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Corrected During Inspection Working food containers not properly labeled.
Correct By: 17-Sep-2018
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected.( OBSERVED GAP AT BOTTOM REAR DOOR. PROVIDE THE NECESSARY ADJUSTMENTS AND/OR REPAIRS TO PREVENT THE POSSIBLE ENTRY FOR INSECTS AND RODENTS)
Correct By: 27-Sep-2018
3717-1-03.2(R) / Food storage - prohibited areas.
Corrected During Inspection Food stored in prohibited area.( OBSERVED ONIONS AND POTATOES STORED UNDER HAND SINK WHERE POSSIBLE CONTAMINATION OF FOOD ITEMS. REMOVE AND MAINTAIN AT ALL TIMES)
Correct By: 17-Sep-2018
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored.
Correct By: 17-Sep-2018
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
[52] Improper storage of single-service and single-use articles.
Correct By: 10-Sep-2018
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized.
Correct By: 27-Sep-2018
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.
Correct By: 27-Sep-2018
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-September-2018
| Comments |
|---|
| PEST CONTROL NOT AVAILABLE AT TIME OF INSPECTION |
| 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. 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 and utensils were not being sanitized. * The following comments relate to the Critical Control Point Inspection (Item 35). Note: Positive observations are indicated by the element number and the letter P. |