3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. OBSERVED A MODERATE AMOUNT OF ICE BUILD UP IN THE WALK IN FREEZER. PLEASE REMOVE ICE AND CALL FOR REPAIRS.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-May-2021
| Comments |
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| APPROVED SOURCES: MCCLAINS PEST CONTROL: ECOLAB (LAST VISIT: 5/18/21) |
| I - P - Employee Health: The operation had an employee health policy on file. OBSERVED AN EMPLOYEE HEALTH POLICY ON FILE FOR EACH EMPLOYEE. ALL EMPLOYEES MUST READ AND SIGN THE EMPLOYEE HEALTH POLICY WHICH CONTAINS THE COMMON FOODBORNE ILLNESS SYMPTOMS, THE 13 REPORTABLE DISEASES PLUS COVID 19, AND A STATEMENT OF ACKNOWLEDGEMENT. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. OBSERVED FOOD EMPLOYEES WEARING GLOVES WHILE PACKING AND PREPARING FOOD. IN ORDER TO PREVENT CONTAMINATION, ALL FOOD EMPLOYEES SHOULD WEAR GLOVES WHEN HANDLING READY TO EAT FOODS. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. OBSERVED ALL FOODS (BEEF, CHICKEN, REFRIED BEANS) ON THE LINE HOT HOLDING ABOVE 135 DEGREES AND ALL COLD TCS FOODS (SHREDDED LETTUCE, TOMATO) AT 41 DEGREES F OR BELOW. IN ORDER TO PREVENT FOODBORNE ILLNESS, ALL TCS FOODS MUST BE HOT HELD AT 135 DEGREES F OR ABOVE AND COLD HELD AT 41 DEGREES F OR BELOW. TCS FOODS SHOULD ALWAYS REMAIN OUT OF THE TEMPERATURE DANGER ZONE WHICH OCCURS BETWEEN 41 DEGREES F AND 135 DEGREES F. |