< Previous Inspection ۸ Up to Facility Next Inspection >
[?] A summary of the violations found during the inspection are listed below.

3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Corrected During Inspection Observed unclean blue ice scoop container on the wall next to the ice machine at the time of inspection. PIC removed container to be cleaned.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 15-August-2019


Comments
Observed the facility to be very clean and well organized at the time of inspection.
Ensure ceiling air vents are cleaned as often as needed to maintain them clean.
PIC demonstrated excellent knowledge regarding food safety throughout the 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.
X - P - Chemical: Toxic materials are properly identified and stored.
I - P - Employee Health: The operation had an employee health policy on file.
IX - P - Highly Susceptible Populations: Unopened food packages are not re-served.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.
IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked.
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.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees.
VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.