3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (chicken, crab). Education was provided to improve date marking procedures.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items on floor of walk in freezer.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Interior leak in cold holding unit.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (cold holding equipment, cooking equipment, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Exhaust hoods are not clean. Floors in kitchen are not clean under equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-April-2023
| Comments |
|---|
| * 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 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: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. X - P - Chemical: Toxic materials are properly identified and stored. |