3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation. Observed cook wearing multiple rings and a watch while preparing foods.
3717-1-04.4(B) / Cutting surfaces.
Observed multiple stained cutting boards that cannot be effectively cleaned and sanitized.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the door, door handles, and door seals for the glass reach-in refrigeration and prep refrigeration unit not maintained clean.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surfaces not cleaned at the required frequency. Observed unknown black substance, food residue, and debris accumulating on the walls/caulking near the pre-rinse sink and behind the dish machine
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-January-2024
| Comments |
|---|
| Comments Ensure all handwashing signs are properly supplied during operation (handwashing sign, soap, paper towels, trash can, etc.). Foods stored in the walk-in shall be stored protected/covered. Damaged lids shall be replaced. Ensure soft cheese such as blue cheese is being date marked for 7 days when opened. The violations documented are to 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. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. |