3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Repeat No towels or drying device at two handwashing sinks.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled (sauces and spices).
3717-1-03.2(T) / Food preparation - preventing contamination from the premises
Clean food storage containers not protected from potential customer contamination during storage in rear hallway.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation (bracelet).
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Equipment and utensils are not being air dried. Beverage containers were stacked together wet without proper air drying.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-March-2022
| Comments |
|---|
| Ensure foods are properly cooled as quickly as possible. Foods should reach 70 degrees F within two hours and 41 degrees F within four hours. This can be achieved with an ice bath, chill stick, shallow pans, uncovered pans, etc. Ensure foods are properly re-heated as quickly as possible. Foods should be re-heated to 165 degrees F within two hours. The steam table is not recommended to be used to re-heat. * 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(s) were eating, drinking or using tobacco in designated area. 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. |