3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (chicken, roast beef, eggs, lettuce, spinach, tomatoes, beans, etc.). Education was provided to improve date marking procedures.
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection No soap at handwashing sink in the basement.
3717-1-06.2(E) / Handwashing signage.
Corrected During Inspection Handwashing sign not posted at sink near fryer.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection No towels or drying device at the handwashing sink in the basement.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. Rice was cooling improperly in a deep pan with lid at time of inspection.
3717-1-03.2(G) / Washing fruits and vegetables.
Repeat Potatoes not washed properly before being cut for fries.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Corrected During Inspection The dish machine was not working properly at time of inspection. A repair contractor was able to arrive at the FSO at time of inspection to make proper repairs.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean (cold holding equipment, chip warmer, microwaves, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors throughout the entire facility not maintained clean in the hard to reach areas.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-January-2021
| Comments |
|---|
| * The following comments relate to the Critical Control Point Inspection (Item 35). 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. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. 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. 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. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. |