3717-1-04.8(G)(1) / Kitchenware and tableware - handling of single-service and single use articles.
Single-service articles not handled, displayed, or dispensed properly. Exposed beverage containers next to coffee dispensing equipment at the customer self service area in the dining area.
3717-1-04(H) / Nonstick coatings - use limitation.
Improper use and/or maintenance of equipment that have non-stick coating. Multiple frying pans with non-stick coating were found with scoring and scratching.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed dirt and debris under equipment and tables along the perimeter of the kitchen.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 24-October-2018
| Comments |
|---|
| Ensure the water supply has a proper backflow preventer for each piece of equipment in the facility (including ice machine). Ensure shatter proof bulbs are being used above the ice machine/ice bin in the back room. The violations documented shall be corrected and will be checked during next standard inspection. |
| I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. 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. 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: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. X - P - Chemical: Toxic materials are properly identified and stored. |