3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sinks not accessible because they were blocked by various items (trash can, broom, dust pan, milk crates, cart, etc.). Education was provided about sink access and the items were moved.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (ham, turkey, gravy, tomatoes, spinach, lettuce, chicken, melon). Education was provided to improve date marking procedures.
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The menu offers two items (salmon and eggs) that can be undercooked that are missing the asterisk. Education was provided to improve consumer advisory.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Repeat No towels or drying device at the handwashing sink near the oven.
3717-1-06.2(B) / Handwashing cleanser - availability.
Repeat No soap at rear handwashing sink.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored with handles in the incorrect location (ice scoop, spatulas, forks, etc.).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors are not clean in the kitchen. Exhaust hoods are not clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-April-2023
| 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. |