3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed multiple critical violations (date marking, raw meat storage, sick policy, menu, etc.). Education was provided to improve food safety knowledge and procedures.
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. Multiple employees have not signed the employee sick policy. Education was provided about a proper sick policy.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Raw shrimp and raw beef were stored over RTE foods in the cold holding units. The PIC moved the items once the violation was identified.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (spinach, lettuce, potatoes, ham, turkey, salmon). Education was provided to improve date marking procedures.
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 (crab prepared 10/14, sausage prepared 10/20, ham prepared 10/27, hummus prepared 10/26). The PIC immediately and voluntarily discarded the items once the violation was identified.
3717-1-03.5(E) / Consumer advisory.
Critical Repeat Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The menu does not have a proper consumer advisory. Education was provided about revising the menu properly.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the rear handwashing sink.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. Potatoes were cooling with lid in the cold holding unit.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled (oils, spices, sauces).
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Cups were stored on the floor of the dry storage room and food was stored on the freezer floor.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
The floors under kitchen equipment are not clean. The kitchen exhaust hood is not clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 04-November-2021
| Comments |
|---|
| A re-inspection will take place 11/9/21 to confirm that violations have been corrected. * 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. X - P - Chemical: Toxic materials are properly identified and stored. |