3717-1-04(I) / Nonfood-contact surfaces - materials.
Repeat Nonfood-contact surfaces constructed of unapproved materials. Observed untreated wood throughout the facility (2 old wood prep tables), recieving doorway, drystorage doorway, dry storage area, shelving at warewashing area, etc.).
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items on premises. Observed white three-door refrigeration unit, garbage disposal/sink, and other equipment/items that are no longer used in the facility or in disrepair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Areas where the plumbing alterations occured are not maintained clean. Observed concrete dust on surfaces throughout the prep sink area and the new handwashing sink area. New concrete does not appear sealed, causing it to be difficult to clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floor mat at three-compartment sink not maintained clean.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Ceilings not smooth and easily cleanable above serving and prep areas.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-March-2023
| Comments |
|---|
| Ensure new hires are aware and are signing the FSO's employee health reporting agreements (sick policy). Stickers shall be removed from fruits and vegetables prior to washing. All employees including monitors shall follow the same regulations as kitchen staff when handling food (handwashing/glove use). Ensure new hand sink is only being used for handwashing. Please submit a new layout of the facility. Prior to future renovations the health department shall be notified to ensure compliance. 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. 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. |