3717-1-03.2(N)(1) / Gloves - use limitation
Critical Single-use gloves used improperly.
>> Observed food employee taking raw burger out of cooler and then assembling ready-to-eat sandwich without changing gloves or washing hands
3717-1-03.4(F)(2) / Time/temperature controlled for safety food - cold holding of eggs
Critical Raw shell eggs not maintained at 45° F or below.
>> Observed raw shell eggs maintained at 68 F
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature.
>> Observed reach-in prep cooler (right side) colding holding food at 50 F
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 food in walk-in cooler not date-marked (soup, cooked pasta)
3717-1-07.1(C) / Poisonous or toxic materials: Conditions of use.
Critical Improper use of a poisonous or toxic substance.
>> Observed mixing soap and bleach in bucket to clean, use only 1 chemical or soap at a time
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-February-2019
| Comments |
|---|
| II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. X - Chemical: Observed toxic materials improperly identified, stored and used. VI - TCS Food: TCS foods were not being held at the proper temperature. VI - TCS Food: Raw shell eggs are not maintained at 45°F or less. III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so. 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. |