3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Repeat Employees are not informed in a verifiable manner of their responsibility to report information about their health. Not all employees have signed the employee health reporting agreement.
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. Observed opened bag of turkey dated for 1/4/22 (8 days) and no date on open containers of hummus. PIC discarded the turkey and dated the hummus.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed packaged peppers and cucumbers washed in the three-compartment sink that does not have an air gap on its drain line. A food prep sink shall be installed or produce shall be received pre washed.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-02.2(G) / Jewelry - prohibition.
Repeat Food employees wearing jewelry on arms or hands (watches) during food preparation.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-January-2022
| Comments |
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| Ensure personal belongings are being stored in the designated location away from the operation's products. The violations documented shall be corrected and will be 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |