3717-1-07.1(B) / Poisonous or toxic materials: Restriction.
Unnecessary chemicals stored on premises. An open can of paint was stored in the food preparation area.
3717-1-04.8(G)(1) / Kitchenware and tableware - handling of single-service and single use articles.
Single-service forks not displayed properly with handles going in opposite directions.
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, cooking equipment, storage racks and shelving).
3717-1-06.4(I) / Closing toilet room doors.
Toilet room doors were not self-closing.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. The exhaust hoods are not clean. The floors are not clean in the kitchen in hard to reach areas under equipment.
3717-1-06.4(A) / Repairing.
Multiple damaged floor tiles in kitchen.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-September-2022
| 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 was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. 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. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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: Food employee was observed reheating foods for hot holding to 165°F within two hours. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. |