3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. Observed ice in the hand sink, employee stated they dumped dirty water in the sink from cleaning out the freezer.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed no air gap on a sink in order to wash fruits and vegetables. Observed packaged fruit in the facility. Produce shall be pre washed at the commissary (Stanton middle school).
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Cooking and/or baking equipment not cleaned when required. Observed encrusted grease deposits on multiple sheet pans.
3717-1-03.4(B) / Time/temperature controlled for safety food - slacking.
Food improperly slacked. Observed frozen food partially thawed out on the prep table.
3717-1-06.1(M) / Outer openings - protected.
Repeat Outer opening not protected. Observed receiving door not self-closing.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Repeat Nonfood-contact surfaces not easily cleanable. Observed exterior of cabinets in poor condition. Observed peeling paint on exterior surfaces throughout the kitchen.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed gray cart and top of oven not maintained clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors throughout the facility not maintained clean. Specifically around the grease trap.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Ceilings not smooth and easily cleanable in the kitchen.
3717-1-06.1(I) / Light bulbs - protective shielding.
Repeat No protective shielding on lights above the oven and the milk cold holding equipment in the dry storage room
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-April-2022
| Comments |
|---|
| Ensure temperature measuring devices are installed in the new milk cold holding equipment. Due to the warewashing setup, the shelving above the three-compartment sink shall be used to air dry equipment and utensils after cleaning and sanitizing. The shelving may start to deteriorate quickly and may need to replaced with a commercial shelving such as stainless steel. 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: Food employee not contacting exposed ready-to-eat foods with bare hands. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. |