3717-1-02.4(C)(16) / PIC: duties - ensure written procedures and plans are maintained and implemented in the facility.
Critical Repeat Written procedures and plans are not maintained and implemented. A food defense or standard procedure for closing and opening is required due to the FSO not being able to closed to unauthorized access when not in operation and the Library is open to the public. Provide a detailed plan or a means to properly prevent unauthorized access to the FSO preparation areas when closed.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Observed soiled container in the hand sink in the back room at the time of inspection.
3717-1-05.1(J) / Backflow prevention device - when required.
Critical No air gap or approved backflow prevention device on the plumbing system. A backflow prevention device is required on the direct connection to the blender rinsing equipment.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-February-2022
| Comments |
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| Operator shall be working on finalizing a Food Defense plan for the opening and closing of the FSO. At this time, the FSO will only be operating at the times the library is open and the risk is low. PIC stated that the university is planning to install a proper barrier gate that will completely lock up the FSO from unauthorized access. A Plan is still required for the until this gate is provided and for the times times the library will be open past the closing of the FSO. The violations on this report will be rechecked at the next standard inspection. Notes 1) Additional storage is provided in a caged area by the back door to refuse storage. All other storage areas have been relocated to this location. 2) Avoid stacking unwrapped single-use beverage containers to high in the holding equipment. 3) Ensure staff has hair properly covered. This includes pony tails and other braids. Overall, the PIC demonstrates excellent knowledge regarding the food safety concerns at the FSO. The facility is clean and organized. Staff are trained and certifications were observed. |