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 (rice, potatoes, shrimp, lettuce, beef, ham, sausage, ribs). Education was provided to improve date marking procedures.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the main handwashing sink.
3717-1-03.2(G) / Washing fruits and vegetables.
Repeat Raw fruit and vegetables not washed in proper food preparation sink. The kitchen is not equipped with a designated food preparation sink. The 3-compartment sink is currently used with a strainer until a proper sink can be installed.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Repeat Single-use containers are re-used for food storage containers (sour cream and cottage cheese).
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency (non-commercial freezers, toaster, microwave, blender).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (cold holding equipment, cooking equipment, storage racks and shelving).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There are multiple surfaces throughout the building in need of repair (floors, walls, ceilings, cabinets, etc.). Surfaces are no longer smooth, durable, and easily cleanable.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary or nonfunctional items (excess clutter) stored throughout the building.
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 operation had an employee health policy on file. 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. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. |