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. Raw turkey stored over beef. Raw eggs stored over RTE foods. Education was provided and the items were re-arranged at time of inspection.
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 (turkey and ham prepared 11/7). The PIC immediately and voluntarily discarded the items once the violation was identified.
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection No soap at rear handwashing sink.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection No towels or drying device at the rear handwashing sink.
3717-1-03.2(G) / Washing fruits and vegetables.
Corrected During Inspection Raw fruits and vegetables were not properly washed.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Corrected During Inspection Single-use food storage containers were stored on the floor of the dry storage room.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-November-2022
| Comments |
|---|
| * 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 person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. X - P - Chemical: Toxic materials are properly identified and stored. |