No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-November-2020
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCES- CLASSIC SEAFOODS, CHEF TO CHEF, PREMIER PRODUCE, EURO USA, SIDARI, AGORA. PEST CONTROL- GENERAL(MONTHLY). SANITIZER-UNIVERSAL (CHLORINE)/ STERAMINE. CHLORINE TEST KIT-YES. OBSERVED NO CRITICAL VIOLATIONS AT TIME OF INSPECTION. |
| CRITICAL CONTROL POINT 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 TCS FOODS HELD AT PROPER TEMPERTURES IN THE PREP COOLER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CASUE A FOODBORNE ILLNESS, TCS FOODS WERE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. OBSERVED A FOOD EMPLOYEE USING GLOVES WHEN GARNISHING A PIZZA. TO PREVENT CONTAMINATION BY HANDS, FOOD EMPLOYEE WERE NOT HANDLING READY TO EAT FOODS WITH THEIR BARE HANDS. |