3717-1-02.2(G) / Jewelry - prohibition.
Corrected During Inspection Food employees wearing jewelry on arms or hands (watch,rings) during food preparation.
3717-1-06.1(B) / Floors, walls and ceilings - utility lines.
Utility service lines and pipes improperly exposed or installed. Observed ice drainage pipes from the ice machine not installed up off the floor to allow for easy cleaning (around water heater).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors under the self-service drink station and near the fryers are not maintained clean. Flooring that is no longer smooth and easily cleanable shall be repaired or replaced.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 19-February-2020
| Comments |
|---|
| Food employees shall effectively restrain hair by wearing hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. Continue to monitor the temperature of the soft serve dispensing equipment. The violations documented shall 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. 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. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. |