3717-1-04.2(G)(2) / Food temperature measuring devices - measuring the temperature of thin foods.
No thin probe thermometer available.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. Observed no self-closing and self-latching back door used for receiving foods and taking out trash.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper maintenance of wiping cloths. Observed wet and soiled wiping clothes being left out on countertops.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Observed non-commercial containers being used throughout the facility (rubbermaid, tupperware, etc.)
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/30 Day
Inspection Date: 19-March-2020
| Comments |
|---|
| Observed latex gloves in a drawer next to the prep reach-in refrigeration unit. Per discussion with owner latex gloves are not being used and will be removed them from the facility. Ensure clean linens are being protected by properly storing them. Working containers of food shall be properly labeled. Damaged caulking shall be removed and resealed If unmarked spray bottles are going to be used they shall be properly labeled. Cooling and reheating the cheese sauce is an activity that would require a level 4 license. Recommend keeping product in the warming unit until product is empty (leaving it on at all times). If the warming unit is going to be turned off after hours, then the cheese sauce shall not be reheated for hot holding. Continue to work on the list from the owner's letter from the facility review. This 30 day/standard was conducted during the COVID-19 pandemic and was a focus during the inspection. The violations documented shall be corrected and will be checked during next standard inspection. |