3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Raw meats were stored over RTE foods in preparation cold holding unit. The PIC immediately moved the items once the violation was identified.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items on floor of dry storage room, freezer, and walk in cold holding units.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Ice scoop stored with handle in contact with ice. Knives stored improperly between preparation tables with potential contamination.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Equipment and utensils are not being air dried. Ware washed food storage containers were stacked together wet without air drying.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency (non-commercial microwave, freezers, rice cookers, and food storage containers).
3717-1-05.3(I) / Other liquid wastes and rainwater.
Repeat Improper disposal of condensation and other nonsewage liquids into the rear parking lot from the walk-in cold holding unit.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-November-2023
| Comments |
|---|
| I - P - Employee Health: The operation had an employee health policy on file. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VII - Protection from Contamination: Observed improper storage of food items. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. 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: Food employee was observed reheating foods for hot holding to 165°F within two hours. |