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 grapes being washed in the 3-compartment sink that is directly connected to a drain at the time of inspection. Facility is not equipped with a food preparation sink and shall recieve produce pre washed.
3717-1-04.7(C) / Storage of soiled linens - methods.
Soiled linens not kept in approved location. Observed soiled wiping cloth air drying on the air drying rack used for clean and sanitized utensils and equipment at the time of inspection.
3717-1-03.2(N)(2) / Gloves - slash resistant gloves
Slash resistant gloves used improperly. Observed single use gloves not being used over the cut resistent glove at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-December-2018
| Comments |
|---|
| The person-in-charge demonstrated excellent knowledge regarding food safety. The violations documented shall be corrected and will be checked during the next standard inspection. |
| 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. X - P - Chemical: Toxic materials are properly identified and stored. 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: Observed employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. |