3717-1-02.4(C)(14) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Corrected During Inspection Employees are not informed in a verifiable manner of their responsibility to report information about their health. OBSERVED NO EMPLOYEE HEALTH POLICY ON FILE AT TIME OF INSPECTION.
3717-1-03.1(R)(1) / Shellstock - maintaining identification.
Critical Corrected During Inspection Shellstock tags improperly removed from the container. OBSERVED SHELLSTOCK (CLAMS) TAGS REMOVED FROM THE CONTAINER. SHELL STOCK TAGS SHALL NOT BE REMOVED FROM THE CONTAINER UNTIL LAST SHELLSTOCK IS SOLD.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-November-2018
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCES-NORTHERN HAZEROT, SIRNA AND SONS, CLASSIC SEAFOODS, CHEF TO CHEF, BLUE RIBBON, D'ARTAGNON. PEST CONTROL- ORKIN (MONTHLY). PROBE THERMOMETER-YES. SANITIZER- STATE (AVANCE/SANI QUAT). TEST KIT- NO. PROVIDED THE PERSON IN CHARGE WITH AN EMPLOYEE HEALTH POLICY AND VARIOUS FOOD SAFETY HANDOUTS. |
| CRITICAL CONTROL POINT INSPECTION X - P - Chemical: Toxic materials are properly identified and stored. OBSERVED TOXIC CHEMICALS STORED AWAY FROM FOOD PRODUCTS. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. ALL MANAGERS WERE LEVEL II CERTIFIED. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. OBSERVED TCS FOODS HELD AT PROPER TEMPERATURES. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. THE OPERATION DID NOT HAVE AN EMPLOYEE HEALTH POLICY ON FILE. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. FOOD ITEMS WERE STORED IN APPROVED LOCATIONS WITH PROTECTIVE COVERING. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. OBSERVED FOOD EMPLOYEES WASH THEIR HANDS BEFORE ENGAGING IN FOOD PREPARATION. |