3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Raw eggs were stored over RTE foods in the cold holding units. The PIC rearranged the items once the violation was identified and education was provided to improve storage procedures.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked (lettuce, tomatoes, and steakeez sauce). Education was provided to improve date marking procedures and the PIC immediately discarded the food once the violation was identified.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean (cold holding units, freezer, cooking equipment, sinks, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. The floors throughout the kitchen are not clean under equipment. The exhaust hoods are not clean. The walls are not clean near cooking equipment.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary or nonfunctional items (old equipment) stored in the basement.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. The main hand washing sink does not have access to cold water.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-December-2020
| 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. X - P - Chemical: Toxic materials are properly identified and stored. |