3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked (shrimp, ham, lettuce, ribs, beef, sausage, rice, potatoes). Education was provided to improve date marking procedures.
3717-1-03.2(G) / Washing fruits and vegetables.
Repeat Vegetables are not washed in an approved sink. The FSO does not have a properly designated food preparation sink. Vegetables are currently washed in the 3-compartment sink with a strainer until the proper sink can be installed.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Food storage containers are improperly stored on the floor.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Repeat Single use containers are reused for storage containers (sour cream and cottage cheese containers).
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency (non-commercial freezers, microwave, toaster, blender, etc.).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (cold holding equipment, cooking equipment, storage racks and shelving)..
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary or nonfunctional items (clutter) scattered throughout the FSO.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There are multiple areas throughout the facility that have become damaged and are no longer smooth, durable, and easily cleanable (floors, walls, ceilings, cabinets, etc.).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-November-2023
| 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 operation had an employee health policy on file. 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. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. |