3717-1-02.4(C)(4) / PIC: duties - ensure food employees are effectively washing their hands
Critical Person in charge did not ensure employees were effectively cleaning their hands as required. Education was provided about proper hand washing.
3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils
Critical PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters. The employee was unaware of proper ware washing procedures and sanitizing concentration. Education was provided to improve food safety.
3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety (labels, allergy awareness, ware washing, date marking, hand washing, cooling, cleaning, etc.). Education was provided to improve food safety.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands when required. An employee contaminated hands by touching a cell phone and immediately donned gloves to handle ready to eat food without washing hands. Education was provided to improve hand washing procedures.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. The front hand washing sink was used to fill a customer drinking container with water. Education was provided about proper sink usage.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Quaternary ammonium sanitizing solution at incorrect concentration in the ware washing sink and the employees were unaware of proper concentration. Education was provided about proper sanitizing concentration and ware wash procedures to improve food safety.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. The can opener blade was dirty and immediately cleaned once the violation was identified.
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 (rice, baba, tabouli, hummus, salsa, falafel, beans, grape leaves, tomatoes, lettuce). Education was provided to improve date marking procedures.
3717-1-03.5(C)(2)(e) / Food labels - label information
Critical Repeat Missing and/or incomplete allergen declaration(s). Packaged baked goods did not include a label with ingredients and/or allergy declaration. The PIC was instructed to remove the products from the display case until proper labels could be applied.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed an employee drink without a lid stored and consumed over the preparation table at time of inspection.
3717-1-03.5(C)(2) / Food labels - packaged food
Repeat Label on a food packaged in-house did not contain all required information for baked goods (address, quantity, ingredients, etc.).
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled (sauce, oils, and spices).
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. Non-commercial blender and freezer used in the kitchen.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean (cold holding equipment, hot holding equipment, microwave, cooking equipment, mixer, blender, storage racks and shelving).
3717-1-06.1(L) / Toilet rooms - enclosed.
Repeat Toilet rooms did not have tight-fitting, self-closing door.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors throughout the facility not maintained clean in the hard to reach areas under equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-November-2019
| Comments |
|---|
| A re-inspection will take place on 11/18/19 to confirm that violations have been corrected. * 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. |