3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Repeat Employees are not informed in a verifiable manner of their responsibility to report information about their health.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. Observed a food employee eating at the pizza station and return to work without washing their hands.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. The tea nozzle is soiled.
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures
Critical Corrected During Inspection Hot water for mechanical sanitization is below required temperature. The plate temperature reached 150F. Discontinue using until repaired. Use three compartment sink until the dishwasher is repaired
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events.
3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Corrected During Inspection Food employee(s) not wearing a hair restraint. Food employees with beards had no beard guard.
3717-1-03.2(K) / In-use utensils - between-use storage.
Repeat Corrected During Inspection In-use utensils improperly stored. Utensils were stored in sanitizer between use.
3701-21-25(I) / Person in charge certification in food protection
Repeat FSO did not have a person in charge per shift with the person in charge certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-January-2020
| Comments |
|---|
| I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so. 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. |