3717-1-03.2(D) / Food storage containers - identified with common name of food.
Corrected During Inspection Working food containers not properly labeled on the prep table and reach-in refrigeration unit. PIC properly labeled products.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed water at the bottom of the 6 door refrigeration unit. Operation is currently not using the equipment. Equipment that is no longer used in the facility shall be removed.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat 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.
Observed ceiling vents and area around them not maintained clean (spcifically above the prep table).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-February-2024
| Comments |
|---|
| Ensure personal items are being stored in a designated location away from the operation's products. Equipment and utensils that are no longer used in the facility shall be removed or discarded. Ensure liquid spills (6-door cooler) are being properly cleaned up to avoid deterioration of the flooring. The violations documented 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. 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. |