3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Improper bare-hand contact with RTE foods. Observed server handling toast without gloves or utensils. PIC instructed employee on the safe practice of preparing the toast (handwash, gloves, etc.)
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed packets of butter stored at room temperature under the front service line. PIC discarded product. Box states to keep refrigerated.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed multiple containers of TCS products (beef stew, potato salad, rice, deli meat, spinach, etc.) not date marked in the walk-in refrigeration unit. PIC discarded and date marked products based on questions regarding products.
3717-1-06.4(K) / Controlling pests.
Critical Observed flying insects throughout the facility (appears to be fruit flies). PIC stated they will contact a pest cotrol company to help with investigation and extermination.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink near the three-compartment sink.
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 ice scoop and holder not maintained clean. PIC removed scoop and holder to be cleaned and sanitized.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Observed the faucet at the prep sink leaking. Observed main hand sink leaking at the hot water handle and not maintained clean. The hand sink always appears to leak where the splash guard is installed. The splash guard appears to need cleaned and recaulked. Observed the faucet at the prep sink leaking.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-November-2021
| Comments |
|---|
| Ensure foods are being thawed in acceptable ways (under refrigeration, under 70 degrees F water or below, part of cooking process, etc.) Dry storage items shall be stored up off the floor to allow for easy cleaning. Ensure single-use items are closed and protected when not in use (close original packaging when done). The violations documented shall be corrected and will be checked during the follow-up 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: 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. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. |