3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Observed raw chicken stored above unwashed produce in the walk-in cold holding unit. PIC correctly stored the products.
3717-1-05.1(J) / Backflow prevention device - when required.
Critical No approved backflow prevention device on the plumbing system for the steam equipment.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed table top stove installed without legs and not sealed to the counter to allow for easy cleaning.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed small reach-in refrigeration in disrepair in the sushi prep area. Equipment shall be repaired or removed.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors throughout the facility not maintained clean.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Floor and wall junctures not properly coved or closed and/or floor drains not provided. Observed damaged covebase in the ramen prep area.
3717-1-06.1(A) / Floors, walls, and ceilings.
Walls not smooth and easily cleanable. Observed multiple holes in the FRP throughout. Observed the wall in the dry storage cage area damaged with peeling paint and brown substance.
3717-1-06.1(I) / Light bulbs - protective shielding.
No protective shielding on lights in the walk-in freezer.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-November-2020
| Comments |
|---|
| Discussed COVID-19 protocols (face coverings, social distancing, cleaning and sanitizing, sick policy, etc.) during the inspection. Ensure single-use items are protected when being stored by either placing items in a container or closing the original wrapping completely. The violations documented shall 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. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. 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: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |