3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Food not properly protected from contamination by separation, packaging, and segregation. Raw pork was stored over cheese in the reach in cold holding unit. The PIC immediately corrected the storage violation once it was identified.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. The deli slicer was cleaned once the violation was identified.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. Multiple TCS food stored in the reach in cold holding unit were holding over 50 degrees F at time of inspection (butter, cottage cheese, sour cream, lettuce, slaw, pasta salad, etc.). The PIC voluntarily discarded the food once the temperature 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. Ham was not properly date marked in the reach in cold holding unit.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the main kitchen handwashing sink.
3717-1-03.2(G) / Washing fruits and vegetables.
Repeat Raw fruit and/or vegetables not washed or washed improperly. Lemons are not washed properly in a food preparation sink with an air gap.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Re-use of single-service or single-use articles for food storage containers.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. Multiple pieces of non-commercial equipment (microwave, toaster, freezer, storage containers, blender).
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The reach in cold holding unit was not working properly to maintain food at 41 degrees F or below. The PIC immediately called a maintenance repair contractor to service the equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-June-2020
| Comments |
|---|
| A re-inspection will be conducted 6/12/20 to confirm that critical violations have been corrected. Proper COVID19 protocols were discussed with the PIC (masks, hand washing, cleaning, social distancing, employee screening, etc.). * 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. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. X - P - Chemical: Toxic materials are properly identified and stored. 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. |