3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee did not wash hands when required. Observed employee using cell phone and then continuing to work with food. PIC spoke with employee on when to wash hands.
3717-1-04.4(G) / Warewashing equipment - cleaning agents
Critical Corrected During Inspection Cleaning agent not provided in wash compartment of warewashing equipment. Observed empty container of dish detergent for the mechanical warewashing machine. PIC retrieved a full container of dish detergent and supplied it to the warewashing machine.
3717-1-02.2(F)(2) / Fingernails - artificial
Observed emplyee with painted fingernails without wearing gloves scooping ice at the drive-thru window.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) hair not effectively restrained.
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored. Observed spoons being stored in a container of water at the front preparation area and a dirty spoon in a clean container of spoons at the drive thru-window. PIC changed outs spoons and labeled containers (dirty and clean).
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed dirty and damaged ice machine lid.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed milk espresso equipment and the ice cream dispensing equipment not in good working order.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed ice build-up throughout the walk-in freezer.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed interior of the ice cream dispensing equipment, milk espresso equipment, and the egg prep cold holding unit with an accumulation of food residue and debris.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed gaskets, doors, and door handles on cold holding and freezer units throughout the facility with an accumulation of food residue and debris.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floors in the drive-thru prep area, around the grills, and the walk-in cold holding unit not maintained clean.
3701-21-02(H) / License not displayed; Improper display of Mobile FSO information
The current FSO license not displayed.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-April-2019
| Comments |
|---|
| The violations documented shall be corrected and will be checked during the follow-up 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. 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. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. X - P - Chemical: Toxic materials are properly identified and stored. |