3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible. Observed handsink at three-compartment sink area is disrepair. Ensure hand sink is not being used for any other purposes. The warewashing handsink shall not be used as a dump sink or slop sink.
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. Observed no date marks on opened bags of deli meats, opened containers of milk in the walk-in near the bakery and grill areas. PIC voluntarily discarded the products.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Repeat No written procedures for time as a public health control for items held outside of mechanical refrigeration (creamers, cream cheese, butter, etc.) Unable to find the procedure for the pizza 4 hour hold time.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees (student workers) wearing jewelry on arms or hands (bracelets) during food preparation.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed non-working dish machine at the choolah area, damaged refreigeration unit at the salad bar area, and ice build-up in the reach-in freezer at the bakery area.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed leak at the hand sink at choolah area and a leak under the sanitizzer compartment of the 3-compartment sink in the main kitchen area.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Grease build-up on the filters on the ehaust hood system above the grills in the grill serving area.
Facility Type: Commercial FSO ≥ 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-August-2023
| Comments |
|---|
| Ensure employees are eating food away from exposed foods and designated locations. Hand washing shall occur after taking breaks and returning to work. Hand washing sinks shall be accessible at all times while operating. Continue to maintain the high touch surfaces clean (door handles, gaskets, doors, etc.). Ensure foods being stored in the walk-in are properly covered when required. Employee drinks shall be stored away from food prep areas or have an acceptable container. The violations documented shall be corrected and will be checked during the 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. |