3717-1-04.8(F) / Storage - prohibitions - single-use/single-service articles.
Observed boxes of single-use items and dry stock stored on the floor in the drys torage room. PIC stated a delivery was made today. Dry storage shall be organized to allow boxes to be up off the floor.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the following non-food contact surfaces of equipment with an accumulation of food residue or debris: 1) can opener. 2) knife holder. 3) air drying rack/shelving. 4) steamer equipment leaking water.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed damaged/rusted atmospheric vacuum breaker for the water line at the warewashine machine and garbage disposal sink.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors/floor drains near the steamer, three-compartment sink, and around ice machine/prep tables not maintained clean.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Repeat Floor and wall junctures not properly coved or closed and/or floor drains not provided. Observed missing covebase near the coffee station, warewashing area, and prep sink area at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-February-2021
| Comments |
|---|
| The violations documented shall be corrected and will be checked during next standard inspection. Ensure the pesticide vapona strips are being used according to the manufacture's instructions. |
| 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. 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: Food employees were not contacting exposed ready-to-eat foods with bare hands. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |