No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 28-May-2015
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.4(A)/Person in charge: assignment of responsibility. Observed there was no person in charge present in the food facility during inspection at the time of the inspection. To minimize the risk of contamination, the license holder shall ensure that a person in charge with applicable knowledge is present during all hours of operation. Ensure that at least one person who is certified in food safety is present in the facility whenever the FSO is open for business. Correct By: 22-May-2015 |
| 3717-1-03.2(Q)/Food storage - preventing contamination from the premises. Observed boxes of potatoes were stored on the floor of the facility at the time of inspection. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Recommend designating an employee who is present in the facility at the time of each delivery who can inspect delivered food upon receiving and place the food into proper storage immediately. |
| 3717-1-05.3(I)/Other liquid wastes and rainwater. Observed improper draining of condensation and other nonsewage liquids onto the floor of the downstairs storage area near but not to the sump at the time of inspection. To prevent health hazards and discourage pests, condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. |
| Comments |
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| Violations documented in the previous inspection were corrected. Continue to maintain all areas of the facility clean. Remember equipment and utensils that are used for working with food shall be replaced or cleaned and sanitized every 2 to 4 hours. Make sure handled surfaces of utensils do not contact food. |