3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have an employee with level two certification in food protection.
3717-1-03.2(K) / In-use utensils - between-use storage.
Repeat Corrected During Inspection In-use utensils improperly stored. Knives on the line were stored in a crevice.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Single service items stored within 2-4 inches from the floor. Single service forks are stored on the floor where the pop syrup is.
3717-1-04.8(G)(1) / Kitchenware and tableware - handling of single-service and single use articles.
Single-service or single-use articles, kitchenware, or tableware not handled, displayed, or dispensed properly. The knives on display have the food contact surface exposed to the consumer.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 22-March-2019
| Comments |
|---|
| Made an inspection in regards to a complaint. The owner stated that he has not received any complaints in regards to this report. He also stated that no employees have been ill before or after March 16, 2019. There are 5 types of salsa at this location. The temperatures of the cold TCS foods were 41F and below. The hot TCS foods were 135F and above. Most of the food lasts two days then more has to be made. |
| I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. |