3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed ice build-up in the freezer. Discontinue storing product under leaking condensation lines until repaired.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors under and behind the cook line and along the perimeter of the kitchen not maintained clean. Observed blue liquid\stain under the steamer equipment. Observed rice spilled in the rice storage area next to the three-compartment sink.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-February-2023
| Comments |
|---|
| Equipment and utensils that are no longer used in the facility shall be removed or discarded. Continue to monitor display cooler to ensure products are not stacked too high to prevent product from holding at acceptable temperatures. The violations documented shall 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. |