3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Beef with a preparation date of 1/23 was stored in the walk in cold holding unit. The PIC immediately and voluntarily discarded the item once the violation was identified.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods not properly thawed. Chicken was thawing under running water, but not submerged.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Ice cream scoops were stored with handles going in wrong direction.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Food storage containers were stacked together wet without proper air drying.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Kitchen floors are not clean in hard to reach areas under equipment.
3717-1-06.4(A) / Repairing.
Repeat Multiple surfaces are damaged and no longer smooth, durable, and easily cleanable (floors, walls, ceilings).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-February-2024
| Comments |
|---|
| * The following comments relate to the Critical Control Point Inspection (Item 35). Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. |