3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed no air gap on the sink that the FSO is designating as a food prep sink. Discontinue washing produce and receive from Stanton Middle School prewashed or install air gap.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-05.1(L) / Handwashing sinks - location and placement.
Repeat Handwashing sink not conveniently located near the serving/prepartion area. Employee restroom does not have a hand sink and uses the hand sink right outside the restroom (only hand sink in kitchen).
3717-1-04(I) / Nonfood-contact surfaces - materials.
Repeat Nonfood-contact surfaces constructed of unapproved materials. Observed untreated wood throughout the facility (2 old wood prep tables), recieving doorway, drystorage doorway, dry storage area, warewashing area, etc.).
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed white 3-door refrigeration in poor condition and needs repaired (damaged door and peeling paint/rust on shelving).
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Observed unapproved chest freezer. Freezer appeared in poor condition (rusty and uncleanable). A new freezer was purchased and the old will be removed. Electrolux home products model no.: FFFU20F2VW0. This equipment appears to be noncommercial provide documentation this is nsf approved or equivalent.
3717-1-05.4(H) / Toilet room receptacle - covered.
Repeat No covered receptacle in women's restroom.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Ceilings not smooth and easily cleanable above serving and prep areas.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-March-2022
| Comments |
|---|
| 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 was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee washing hands 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. |