3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-03.4(B) / Time/temperature controlled for safety food - slacking.
Food improperly slacked. Observed chicken tenders not being slacked under refrigeration.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Soiled clothes were being left out on counter tops. Wet wiping clothes shall be stored in a cleaning or sanitizer bucket between uses.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors near the grease trap not maintained clean. Flooring shall be replaced if it is found to be no longer smooth and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-November-2023
| Comments |
|---|
| Continue to limit the amount of time TCS food is being left out during services and prep. The warming and oven equipment are starting to deteriorate and appear difficult to clean. PIC stated the oven is heats foods inconsistently, ensure circulation is functioning properly. The violations documented are to be corrected 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. I - P - Employee Health: The operation had an employee health policy on file. 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 employee was demonstrating good hygiene practices. |