3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Employee drink without a lid was stored on the preparation table in non-designated area.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled (oils, sauce, and spice).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean near the grill and fryer (floor, wall, table, and exhaust hood).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-January-2020
| 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 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: 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. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. X - P - Chemical: Toxic materials are properly identified and stored. |