3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed excessive condensation from the dessert case refrigeration unit above the salad prep unit. Observed condensation around the ice machine lid causing uknown substance to build-up.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed water leaking under the three-compartment sink.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors in the walk-in refrigeration unit not maintained clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-August-2021
| Comments |
|---|
| Limit the amount of time foods are being left out in the temperature danger zone during prep. Recommend finishing a task before starting a new task. Ensure the food prep sink is not being used to rinse utensils when they need to be cleaned and sanitized (every 4 hours/dirty/etc.) Discussed handwashing and equipment usage with the employee working in the warewashing area. The violations documented shall be corrected and checked during next standard inspection. |
| 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. X - P - Chemical: Toxic materials are properly identified and stored. |