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 a container of housemade white sauce past the date mark (2/11-2/18). PIC voluntarily discarded product. Discussed prepping smaller batches to help with food waste.
3717-1-06.1(M) / Outer openings - protected.
Repeat Outer opening not protected. Observed gap along bottom of the back exit door near the warewashing area (bottom of the door was very drafty allowing alot of cold air in the facility).
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Observed buckets being stored on the floor and one bucket was brought up to a prep table. Discontinue bring sanitizer buckets up off the floor if they are being stored on the ground.
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored. Observed knive stored in sanitizer bucket at the prep table. Emnployee removed knife from bucket and allowed knife to air dry before using.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed discolored surfaces on the prep table refrigeration and freezer units.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Observed employee belongings throughout the facility stored amongst operations. Observed employee drinks without lid and stored above clean items an/or food.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-February-2022
| Comments |
|---|
| Observed acceptable glove usage and handwashing at the time of inspection. Discussed proper glove usage when handling ready-to-eat foods and other activities where glove use is not required. Ensure sanitizer wiping clothes are being stored in the sanitizer buckets. Per discussion with PIC, dry towels are used for pot holding and are not used to dry hands or clean surfaces. The violations documented shall be corrected and will be checked during next standard 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. 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. 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. |