3717-1-03.2(Y) / Miscellaneous sources of contamination.
Corrected During Inspection Observed damaged/cracked plastic container of corn in the freezer. PIC discarded the product.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees (servers) wearing jewelry on arms or hands during food preparation.
3717-1-04.2(J) / Cleaning and Sanitizers - Availability
Cleaning agent (dish detergent for three compartment sink and cleaning buckets) not available in the FSO. Discussed cleaning surfaces with detergent (green buckets) prior to using sanitizer wiping clothes (red buckets).
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed an accumulation of food residue and debris on the gaskets of the two reach-in freezer/refrigeration units and prep refrigeration unit. Observed non-food contact surfaces on the microwaves in need of cleaning.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floor, wall, and shelving in walk-in refrigeration unit not maintained clean. Employee stated that there was a spill earlier and cleaned the area. Ensure shelving is being maintained clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-November-2022
| Comments |
|---|
| Ensure the warewashing machine is being monitored to ensure proper cleaning and sanitizing of equipment. Continue to clean hard to reach areas specifically around the grill line. 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. I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. 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. |