3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health. The operation has a employee health reporting agreement but employees have not reviewed or signed the document. PIC stated they will have the employees review and sign the operation's policy.
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 no date mark on an open bag of hard boiled eggs in the reach-in cold holding unit.
3717-1-05.1(J) / Backflow prevention device - when required.
Critical Repeat No air gap on the plumbing system for the sink used to wash fruits and vegetables. Products shall be received pre washed and protected from contamination.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed exterior of cabinets in poor conditions and no longer smooth and easily cleanable.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue and debris on the following surfaces: 1) air drying rack at the three-compartment sink. 2) shelving next to the hand sink. 3) fan cover above the oven. 4) gaskets, doors and door handles of the refrigeration units (2 milks and reach-in). 5) Can opener. 6) plumbing fixture for the hand sink. 7) Shelving and the fan cover in the reach-in refrigeration unit.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors in the main room along the perimeter and grease trap not maintained clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-November-2020
| Comments |
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| Discussed COVID-19 protocols (face coverings, social distancing, cleaning and sanitizing, sick policy, etc.) during the inspection. The violations documented shall be corrected and will be checked at the 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. 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. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. |