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 open container of half-n-half dated for 1/31 to 2/6. PIC voluntarily discarded product.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Observed employee drying the egg cooking equipment with paper towels.
3717-1-04.8(G)(1) / Kitchenware and tableware - handling of single-service and single use articles.
Single-service or single-use articles, kitchenware, or tableware not handled, displayed, or dispensed properly. Observed disposable coffee cups stored exposed on front counter.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed damaged gasket for the tall reach-in refrigeration unit. Gaskets shall be cleaned as often as needed to be clean to sight and touch.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed an accumulation of food residue and debris on the air drying mat at the three-compartment sink.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-February-2022
| Comments |
|---|
| Cutting boards and utensils that come in contact with TCS products shall be warewashed every 4 hours unless held at acceptable temperatures (below 41 or above 135 degrees F). Ensure new employee are reviewing and signing the FSO's employee health reporting agreement (sick policy). A clean-up kit and procedures shall be readily available and employees shall be trained to use it. The violations documented shall be corrected and will be checked during next standard inspection. |