3717-1-03 / Food - safe, unadulterated, and honestly presented
Observed meatloaf, meatballs, and breakfast sliders in the walk-in freezer with an accumulation of ice crystals in the packages (freeze/thaw). PIC stated the freezer burned products will be discarded and not used.
3717-1-03.5(C)(1) / Food labels - packaged food
Observed food packaged in the facility for customer self-service (cookies, fruits, vegetables, salads, etc.) that did not contain a label at the time of inspection.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained. Observed leaking hot water handle for the front handwashing sink and rusty sink/handles for the sink near the main prep sink and handwashing sink on the center production table.
3717-1-05.4(O) / Using drain plugs.
Repeat Observed three outside waste receptacle drains that did not have plugs at the time of inspection.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary items on premises. Observed two deli slicers, multiple crescor hot holding cabinets and other equipment that is no longer used in the facility at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-November-2018
| Comments |
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| If fruits are being washed and wrapped, ensure stickers are being removed from the product. Shatter proof bulbs shall be used in the heat lamps used at the pizza station. The violations documented shall be corrected and will be checked during next standard inspection. |
| 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. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. 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: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. X - P - Chemical: Toxic materials are properly identified and stored. |