3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety (temperatures, sink usage, date marking, sick policy, storage, ware washing, etc.). Education was provided to improve food safety.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Wet cleaning cloths were stored in the hand washing sink. Education was provided and the violation corrected.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (chicken, shrimp, crab). Education was provided to improve date marking procedures.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items stored on freezer floor.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee not wearing proper hair restraint.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored with handles in contact with food.
3717-1-06.4(A) / Repairing.
Walk in cold holding unit condensation unit leaks.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Kitchen floors are not clean in hard to reach areas under equipment. Exhaust hood not clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 09-November-2023
| Comments |
|---|
| * The following comments relate to the Critical Control Point Inspection (Item 35). Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. X - P - Chemical: Toxic materials are properly identified and stored. |