3717-1-02.2(C) / Hands and arms: when to wash
Critical Corrected During Inspection Observed food employee(s) did not wash hands in situations that specifically require them to do so at the time of inspection.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed TCS foods (Hot held cooker onions and peppers, multiple cold items on the service line) were not being held at the proper temperature at the time of inspection.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Manager noticed that the food holding equipment units were not properly turned on upon opening. Manager properly handled the food in response this issue.
3717-1-02.3(C) / Hair restraints - effectiveness.
Observed food employee(s) did not have their facial hair effectively restrained at the time of inspection.
To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. Beard restraints shall be required to be warn by employees with breads.
3717-1-04(F) / Sponges - use limitation.
Corrected During Inspection Observed sponges were used for sanitizing food contact surfaces at the time of inspection.
To prevent pathogen harborage and illness, sponges may not be used in contact with cleaned and sanitized or in-use food contact surfaces.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 30-September-2015
| Comments |
|---|
| Observed excellent use of date marking. Observed foods were properly stored. Observed the operation to be very clean and organized at the time of inspection. Hot Sauces that state "Keep Refrigerated after Opening" are required to be be held at 41 degrees F or below. Women's Rest room waste containers shall be discarded daily. Bug Lights shall be installed in locations that will not contaminate clean utensils/equipment, ware washing area, hand washing sinks, etc. |