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 green bowl in the hand sink. PIC removed the bowl and will ensure staff are only using sink for handwashing.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands (watch) during food preparation.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Nonfood-contact surfaces constructed of unapproved materials. Observed untreated wood throughout the facility (2 old wood prep tables), recieving doorway, drystorage doorway, dry storage area, warewashing area, etc.).
3717-1-05.4(H) / Toilet room receptacle - covered.
No covered receptacle in women's restroom.
3717-1-06.1(A) / Floors, walls, and ceilings.
Ceilings not smooth and easily cleanable above serving and prep areas.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Areas where the plumbing alterations occured are not maintained clean. Observed concrete dust on surfaces throughout the prep sink area and the new handwashing sink area.
3701-21-03 / Facility layout and equipment specifications for FSO
FSO did not submit facility layout and equipment specifications. Observed a handsink installed on the front wall at the serving line and the drain lines and floor drain for the food prep sink altered at the warewashing area. A new layout shall be submitted.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 09-January-2023
| Comments |
|---|
| Prior to renovation the health department shall be contacted to ensure a facility review is not needed. Please contact the building department in regards to permits for the plumbing alterations. 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. |