3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. The PIC did not have adequate food safety knowledge (temperatures, date marking, raw meat storage, hand washing, TILT, etc.). Education was provided to improve food safety knowledge.
3717-1-02.2 (D) / Hands and arms: where to wash
Critical Corrected During Inspection Food employee not washing hands in approved handwashing sink. The food employee used the food preparation sink to wash hands after contaminating with a cell phone and soap was not used for a proper hand wash. Education was provided to improve hand washing procedures and the employee washed hands again in the proper sink after the violation was identified.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. The front hand washing sink was used for tea preparation tasks. Education was provided to staff to improve food safety procedures.
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 salmon was stored over RTE foods in the cold holding units. Education was provided to improve food safety knowledge and the PIC immediately corrected the storage violation once identified.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (chicken, shrimp, tuna, salmon, crab, lettuce). Education was provided to improve date marking procedures.
3717-1-06.2(E) / Handwashing signage.
Corrected During Inspection Handwashing sign not posted at rear sink.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items stored on the floor.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean near the grill (exhaust hood, cold holding equipment, sink, cooking equipment, and preparation table).
3701-21-25(I) / Person in charge certification in food protection
FSO did not have a person in charge per shift with the person in charge certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 04-August-2021
| 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 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: Food employees were not contacting exposed ready-to-eat foods with bare hands. 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. |