3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Salsa with a discard date of 3/5 was stored in the preparation cold holding unit. The PIC immediately and voluntarily discarded the item once the violation was identified.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection Improper method for cooling TCS foods. A container of queso was cooling in a deep pan with an attached lid at time of inspection. The PIC immediately corrected the cooling method once the violation was identified.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee not wearing proper hair restraint.
3717-1-06.4(A) / Repairing.
Repeat The basement is in a state of disrepair (floors, walls, ceiling).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors in the basement are not clean. Floors in the kitchen are not clean in hard to reach areas under equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-March-2024
Comments |
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* The following comments relate to the Critical Control Point Inspection (Item 35). 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. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. 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. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. 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: Food employee was observed reheating foods for hot holding to 165°F within two hours. |