3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Observed crepe utensil stored in water. PIC states water is changed out at minimum every 4 hours.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed multiple discolored and scored cutting boards in the facility.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed multiple equipment items not approved by a recognized testing agency. Remove the unapproved microwave, blenders, household vacuum sealer, salad spinner, household containers, lowes bucket, High point freezer, reuse of glass jelly jars, house hold instant pot, household rice cooker, and any other household use items.
3717-1-06.4(A) / Repairing.
Observed grout between floor tiles in the warewashing area of the back kitchen to be in need of repair. Physical facilities not maintained in good repair.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Ventilation system not maintained. Observed grease build-up on the stainless steel filters above the cook line.
3701-21-25(I) / Person in charge certification in food protection
FSO did not have a person in charge per shift with the person in charge certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-February-2023
| Comments |
|---|
| Ensure the proper precautions are taken when tasting foods (handwashing, new utensils, etc.) Jewelry shall not be work when working around exposed foods. Ensure the sick policy is being incorporated with new hires (review policy and sign form). The violations documented shall be corrected and will be checked during next standard inspection. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. 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 employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |