3717-1-07.1(B) / Poisonous or toxic materials: Restriction.
Unnecessary chemicals stored on premises (insect spray).
3717-1-03.2(G) / Washing fruits and vegetables.
Repeat Raw fruit and/or vegetables not washed in the proper sink. The FSO does not have a properly designated food preparation sink to wash produce. Tomatoes are washed with a strainer in the 3-compartment sink.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Equipment and utensils are not being air dried properly. Beverage containers are not properly air dried after the wash, rinse, sanitize ware wash cycle and before customer use.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-August-2022
| Comments |
|---|
| Very clean FSO and very knowledgeable PIC. Currently, the FSO washes tomatoes in the 3-compartment sink with a strainer. Tomatoes can be delivered pre-washed and/or install a designated food preparation sink with a properly air gapped drain. * 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. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. |