3717-1-02.2 (D) / Hands and arms: where to wash
Critical Food employees not washing hands in approved handwashing sink. At time of inspection food employees washed hands in the 3-compartment sink and food preparation sink. Education was provided to improve hand washing procedures.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible. The front hand washing sink was blocked with a sanitizer bucket at time of inspection. Education was provided to improve hand washing procedures.
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 (chicken and crab). Education was provided to improve date marking procedures.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items on the floor of the walk in freezer.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. The ice scoop handle was stored in contact with ice.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean near the cooking equipment (cold holding equipment, cooking equipment, tables and shelving).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-October-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: 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. 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. |