3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. Observed handwashing sink in main prep area being used as a shelf to store spray bottle and other item at the time of inspection. PIC removed the items.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. Observed multiple packages and containers repackaged into smaller portions sizes throughout the facility without any label for identification.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. Observed food items throughout the facility uncovered when not in use and in storage.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Repeat Observed an accumulation of soil residues on the gaskets and handles of the cold holding and freezer equipment throughout the facility
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floors along the baseboards and under equipment throughout the facility not maintained clean. Specifically near the cook line, hand sink, warewashing machine, and under the three compartment sink at the bar area.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Repeat Light intensity less than fifty foot candles in required areas. Observed measured light intensity of 30 foot candles where employees work with knives and slicers at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 09-June-2020
| Comments |
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| Discussed COVID-19 protocols (face coverings, social distancing, cleaning and sanitizing, sick policy, etc.) during the inspection with the person-in-charge. The violations documented shall be corrected and will be checked at the 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. I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. II - P - Good Hygienic Practices: Food employees were eating, drinking or using tobacco in designated area. X - P - Chemical: No unapproved food or color additives are used. |