3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. The side door in the dining room was left propped open during the entire inspection allowing for potential pest intrusion.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
The fry containers are stored upside down allowing for contamination when employees remove the containers.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Exhaust hoods are not clean. Kitchen floors are not clean in hard to reach areas under equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-March-2024
| Comments |
|---|
| IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. 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: Observed food employee washing hands prior to donning single use gloves. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. |