3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet of the prep sink.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-05.1(L) / Handwashing sinks - location and placement.
Repeat Handwashing sink not conveniently located as specified in rule. Handwashing sink not convenietly located near the serving/cooking line and handwashing sink not in employee restroom near the dry storage room.
3717-1-04.4(A)(3) / Equipment - cutting or piercing parts of can opener not maintained.
Can opener blade dull or creating metal fragments at wood table near the hand sink.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Repeat Nonfood-contact surfaces constructed of unapproved materials. Observed untreated wood throughout the facility (2 old wood prep tables), recieving doorway, drystorage doorway, dry storage area, warewashing area, etc.)
3717-1-05.4(H) / Toilet room receptacle - covered.
No covered receptacle in women's restroom.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed mats in the facility not maintained clean.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary or nonfunctional items and /or litter on premises. Observed unnecessary items throughout the facility. Discussed items, PIC stated alot of equipment and facility items are not used and has no control on what can be removed from the facility.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Ceilings not smooth and easily cleanable above serving and prep areas.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-February-2021
| Comments |
|---|
| Discussed COVID-19 protocols (face coverings, social distancing, cleaning and disinfecting, sick policy, etc.). If the spray nozzle at the two-compartment is put back in use it shall be cleaned to sight and touch. Ensure handles, gaskets and doors to cold holding units are being maintained clean. 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. |