3717-1-02.2(F)(2) / Fingernails - artificial
Observed employee with artificial nails and/or polished nails when working with exposed foods.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Corrected During Inspection Equipment and utensils are not being air dried. Observed containers being stacked wet unable to properly air dry after being cleaned and sanitized.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed seals for the reach-in refrigeration and freezer units with an accumulation of soil residues.
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces used for bacon were observed with encrusted grease deposits and other soils.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed the interior of the dessert refrigeration unit with an accumulation of food residue and other debris.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained. Observed ice machine drainage lines disconnected and draining on the floor. Ensure proper air gap and lines are off the floor and maintained when repairing.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed the floor throughout the facility not maintained clean (under and around equipment/hard to reach areas). Observed multiple floor drains not maintained clean. Observed liquid spill/condensation building up on the wall and floor of the walk-in refrigeration unit.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-February-2019
| Comments |
|---|
| The violation 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. 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. 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. |