3717-1-06.4(K) / Controlling pests.
Critical Observed rodent droppings on the floor around the grease interceptor, between the serving window cabinets and the preparation cabinets (small open space), inside the cabinet next to the grease interceptor on the bottom shelf, and in the back dry storage room in the wooden closet. PIC has contacted supervisor and maintenance to help maintain the facility pest free. Traps have been set, recommend contacting a professional for service.
Correct By: 05-Mar-2019
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have an employee with level two certification in food protection.
3717-1-06.1(M) / Outer openings - protected.
Repeat Outer opening not protected. The back exit door used to take trash to the outside receptacle was observed with gaps along and under the door.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed white cutting board hanging above the three compartment sink severely scored, scratched, and discolored.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed drying rack on the drainage board next to the wash compartment of the three compartment sink with an accumulation of food residue and other debris.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floor and wall junctures throughout the main prep room and floors near the grease interceptor not maintained clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 04-March-2019
| Comments |
|---|
| This Food Service Operation has not been provided with a properly installed Food Processing sink. All food shall be properly washed, prepared, and provided with a date of preparation at the Stanton Middle School before being delivered to this location. The violations documented shall be corrected as noted 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. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. 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. 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 employee(s) were eating, drinking or using tobacco in designated area. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. |