3717-1-06.4(K) / Controlling pests.
Critical Observed mouse droppings in the cabinets on the back wall near the serving window. PIC stated they have increased cleaning and have treatments occuring. Treatments shall be done by a licensed pest control operator.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. No air gap on the plumbing system. Produce are being washed in the three-compartment sink that does not contain an air gap on the drain line. Produce shall be received pre washed from Stanton Middle School.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. Observed gaps along bottom of exterior doors next to the kitchen (playground entrance/exit). Weather stripping appeared damaged.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Observed cutting boards stored above the wash compartment of the three compartment sink and next to the handwashing sink where they are exposed to splash and contamination.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 10-May-2022
| Comments |
|---|
| 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. 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 was demonstrating good hygiene practices. |