3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Improper bare-hand contact with RTE foods.
>> Observed food employee assembling salads with bare hands
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing.
>> Observed hand washing sink being used for a dump sink at time of inspection
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible.
>> Observed baking pans on top of hand washing sink at time of inspection
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Utensils and food-contact surfaces of equipment not sanitized at the required frequency.
>> Observed food-contact surfaces not being properly sanitized
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat TCS foods not being cold held at the proper temperature.
>> Observed food in left side prep line cooler at 48-50 F at time of inspection *FOOD DISCARDED
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked.
>> Observed taco meat in prep line cooler not properly date marked
3717-1-07.1(C) / Poisonous or toxic materials: Conditions of use.
Critical Improper use of a poisonous or toxic substance.
>> Observed bleach being added to soapy water in wash sink
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Facility does not have a person with level two certification in food protection.
>> Observed person-in-charge (PIC) without a level 2 food safety certificate
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-January-2019
| Comments |
|---|
| Approved Sources: GFS, Sidari, Restaurant Depot, Northern Haserot, Coke Pest Control: Orkin, 1x/month |
| X - P - Chemical: Toxic materials are properly identified and stored. VI - TCS Food: TCS foods were not being held at the proper temperature. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. III - Preventing Contamination by Hands: The hand washing sink(s) were not accessible for convenient use by employees. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. 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. |