3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee did not wash hands when required. Observed employee eating a piece of bacon with gloves on and continuing to work.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination. Observed paper towels and toilet paper removed from the original packaging.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed an accumulation of food residue and debris on the following non-food contact surface:
1) warming equipment above prep lines.
2) egg cooking equipment.
3) Plastic wrap dispensor.
4) black receiving cart.
5) ketchup/mustart dispensor above prep sink.
6) batter station/ smallware plastic container (chipping).
7) fry holding equipment.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors around the fryers not maintained clean. Observed built-up of grease in this area. Ensure the stainless steel filters are installed correctly and being maintained.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-January-2022
| Comments |
|---|
| 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. 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. |