3717-1-02.2(C) / Hands and arms: when to wash
Critical Observed food employee that did not wash hands in situations that specifically require them (broke task) to do so at the time of inspection.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands. Before initiating a new task hands shall be washed. Ensure hands are washed before putting away clean dishes.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed equipment (multiple reach-in freezers, 2 chest freezers, microwave, food processor, etc.) at the time of inspection that was not approved by a recognized testing agency.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. All equipment shall be approved by a recognized food equipment testing agency.
3717-1-04.4(Q) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Observed thermometers, and/or pressure guages for the high temp dish machine that were not kept in good repair or calibration at the time of inspection.
To ensure equipment is functioning properly, ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Repair thermometers and guages to be in good working order and properly calibrated.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris in the following locations: (1) floors in the back dry storage area (under shelving). (2) floors in the walk-in freezer and refrigerator.
To prevent health hazards, the physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. The areas listed above shall be cleaned and maintained.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 02-December-2016
| Comments |
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| In an FSO, the floor and wall junctures shall be properly coved. Floors, walls, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed employees properly inspecting received food items. All temperatures measured were acceptable at the time of inspection. |