3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee not wearing proper hair restraint.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Repeat Food storage containers were stored improperly in common hallway outside FSO exposed to potential contamination.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (cold holding equipment, cooking equipment, ice machine, storage racks and shelving).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Caulk along 3-compartment sink damaged. Floor grout near grill damaged. Light cover in walk in cold holding unit damaged.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors are not clean in hard to reach areas under equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 19-July-2022
| 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: Hand washing facilities are properly supplied. 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. 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 raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. |