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 bread raw chicken then continue to work on the line 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. A knife on the line was wiped off with a wet wiping cloth then laid on top of some mushrooms in a container on the line. This contaminated the mushrooms.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. After being cleaned the meat slicer had food particles on it. There are also gaps and where the label is. Clean thoroughly before next use and eliminate the gaps on labels on the machine.
3717-1-03.3(D) / Raw animal foods cooked using a non-continuous cooking process
Critical Improper use of non-continuous cooking. There is no written procedures or records to review for the partially cooked chicken wings. Provide a written procedure and logs for the process.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. The Slaw was 43F at the waitress station. The roasted corn was 46F, pico de gallo was 49F, slaw 43F and the lettuce was 48F on the top of the sandwich block at the end of the line.
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. The fries are precooked and then set out at temperature until cooked again. The fries were 50F.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled. Working bottles on the line were not labeled.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employees with facial hair did not have it covered.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. There is a wood board that is soiled that the potato fry cutter is attached to. The board is not sealed and is considered not easily cleanable. The fry slicer needs to be attached to a easily cleanable surface.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. The white cabinet for the fountain drink station is soiled. The dish racks are soiled.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. There are holes in the wall in the basement prep area.
3701-21-25(I) / Level one certification in food protection
FSO did not have a person in charge per shift with level one certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-June-2019
| Comments |
|---|
| Provided chocking poster |
| I - P - Employee Health: The operation had an employee health policy on file. VI - TCS Food: Improper non-continuous cooking process of raw animal food. VI - TCS Food: TCS foods were not being held at the proper temperature. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. |