3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed accumulation of debris and scaling on the high temp warewashing machine.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Ceiling vents near the prep sink area and the warewashing machine not maintained clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-February-2021
| Comments |
|---|
| Ensure when date marking TCS foods for 7 days that the prep day is counted as day 1 (add 6 to the current date). Housemade sauces or dressings shall be date marked for 7 days unless a product assessment is provided. Discussed COVID-19 protocols (face coverings, social distancing, cleaning and sanitizing, sick policy, etc.). 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. 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. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. 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. |