3717-1-02.2(C) / Hands and arms: when to wash
Critical Corrected During Inspection Observed food employee did not wash hands in situations that specifically require them to do so (before handling clean dishes) at the time of inspection.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands. The PIC educated and informed employee on properly washing hands before starting a new task.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Observed time as a public health control was being used without following the proper written procedures at the time of inspection. Eggs on the cook line were being replenshed with new eggs and the container still had the old time marking on it (past due).
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be followed and prepared in advance, maintained in the FSO, and made available to the licensor. Discontinue replenshing eggs in time marked containers.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 13-December-2016
| Comments |
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| Ensure French toast has proper consumer advisory, since the food item is unable to be verified that the correct cooking temperature is met. A level 2 ODH certification in food safety training is required to be obtained for one operator of the facility by March 1, 2017. |