3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing at the salad bar station. Observed lima beans at the bottom of the sink and sink appears to be used as a dump sink. PIC spoke with employees and will ensure the sink is only used for handwashing.
3717-1-06.1(K) / Insect control devices - design and installation.
Improper use or placement of insect control devices. Observed a flying insect trap in poor condition on top of the high temp dish machine. PIC discarded the device.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Observed multiple soiled wiping clothes left on the countertops throughout the facility.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface not cleaned at the required frequency. Observed an accumulation of food residue and debris on the conveyor system in the warewashing room.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed black cart used for dirty dishes being used to transfer food items to the round grill station.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 26-January-2022
| Comments |
|---|
| Ensure date marking is consistent between employees. The date of discard should be clearly visible. Open bag of milk shall be dated for no more than 7 days. Consumer advisory shall include a disclosure and a reminder. If the menu changes, please ensure the items that may be order undercooked is identified. Handwashing stations are only to be used for handwashing. Faucets shall not have eyewash fixtures connected to them. If water filter are used for water supply lines they shall be maintained and serviced as stated by the manufacturer, documentation shall be readily available. Chemicals shall be stored in designated locations below and away food products. Ensure produce is thoroughly washed if the package does not state: pre-washed. The PIC demonstrated excellent knowledge regarding food safety in the facility. 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 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 ready to eat TCS foods being properly date marked, and discarded when required. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. |