3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control. 4-hour hold procedure were not being followed. Ensure pans are being time marked.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-September-2023
| Comments |
|---|
| Ensure products and items are being properly protected when stored. The violations 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. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded 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. 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. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. |