3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Observed two utensils in the hand sink at the salad bar area and observed batter spill in the hand sink at the mongolian grill area. PIC stated they will continue to ensure employees are using the sinks properly. Observed handwashing only signs posted at the sinks.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control (4-hour hold time). Observed customer self serve milk/cream, waffle batter, and/or any product held cold by ice (grill station).
3717-1-02.2(G) / Jewelry - prohibition.
Student employees wearing jewelry on arms or hands during food preparation.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Observed gaskets, door handles, doors not maintained clean throughout the facility (specifically grill station area). PIC instructed employees to clean multiple equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 19-February-2024
| Comments |
|---|
| The violations documented are to be corrected and will be checked during the follow-up 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 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. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |