3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Raw meat stored over RTE ham in the walk in cold holding unit. The PIC immediately corrected the storage issue once the violation was identified.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean (deli slicer). The PIC began to clean the equipment once the violation was identified.
3717-1-03.2(G) / Washing fruits and vegetables.
Raw fruit and/or vegetables not washed or washed improperly (sprouts).
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Food storage containers stacked together wet without proper air drying.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
To-go boxes stored on the floor of the dry storage closet.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency (non-commercial freezers).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (cold holding equipment, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors throughout the entire facility not maintained clean in the hard to reach areas.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. The front hand washing sink has a clogged drain. There are multiple areas of the facility with damaged flooring, walls, ceiling, and coved base.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items (old equipment) stored on premises.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Repeat Light intensity less than fifty foot candles in required areas of food preparation.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-January-2021
| 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 operation had an employee health policy on file. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. X - P - Chemical: Toxic materials are properly identified and stored. |