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 Employees are not informed in a verifiable manner of their responsibility to report information about their health.
>> Observed no employee health policy at the time of inspection
Correct By: 07-Sep-2021
3717-1-03.3(H) / Reheating for hot holding.
Critical Repeat Corrected During Inspection Improper reheating of food for hot holding.
>> Observed cooked meatballs not reheated to 165 for hot holding.
Correct By: 01-Sep-2021
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 tomatoes cold holding at 48 Degrees F
Correct By: 06-Sep-2021
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled.
>> Observed a cleaning bottle with no common name located in the kitchen area
Correct By: 01-Sep-2021
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.
>> Observed no vomiting kit at the time of inspection
Correct By: 17-Sep-2021
3717-1-04.1(Y) / Temperature measuring devices.
Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable.
>>> Observed no internal thermometer inside the reach in cooler located in the back
3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Food employee(s) not wearing a hair restraint.
>> Observed a food employee with no hair net while handling food
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
>> Observed dust and food debris throughout the establishment
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-September-2021
| Comments |
|---|
| TRASH : REPUBLIC APPROVED SOURCE : SAM'S CLUB, GFS PEST CONTROL : THE GENERAL |
| IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. >>> Observed a Managers certification at the time of inspection. >>> A manager certification is required for this class level due to the activities performed in order to prevent foodborne illnesses X - P - Chemical: Toxic materials are properly identified and stored. >> Observed a cleaning bottle with no common name on the outside located in the kitchen away from food. >> To prevent the cross contamination all working bottles shall have a common name on the outside of the bottle. >> The manager immediately took a black marker and labeled the bottle which was bleach. VI - TCS Food: Observed improper reheating of food for hot holding. >> Observed homemade meatballs that have been cooked already a day before reheated to 150 F. >> In order to prevent the growth of bacteria temperature control foods such as meatballs shall be reheated to 165 F or above before placed for hot holding. >> The manager increased the temperature under the meatballs until it reached 170 F and then placed them in the hot holding unit. VI - TCS Food: TCS foods were not being held at the proper temperature. >> Observed tomatoes cold holding at 48 F.located in the reach in cooler in the kitchen area. >> To prevent the the growth of pathogens temperature control food items shall be kept under 41 degrees F. >> Manager discarded the tomatoes. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. >> Observed both hand washing sinks properly supplied with the required items soap, hot and cold water , towels and a trash can located near by. |