3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee did not wash hands when required after contaminating gloves and beginning a new task in the kitchen. Education was provided to improve hand washing procedures.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean (deli slicer). The staff immediately clean the deli slicer once the violation was identified. Education was provided about proper cleaning procedures.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required (turkey and corned beef with a discard date of 1/22). The PIC immediately and voluntarily discarded the items once the violation was identified.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Multiple unapproved employee drinks were in the kitchen on preparation surfaces along with a cell phone, keys, and personal bag.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Re-use of single-service or single-use articles. Sour cream containers are re-used as food storage containers.
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, freezer, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. The floors are not clean in the basement and in the kitchen in hard to reach areas. The HVAC equipment and light fixtures are not clean in the kitchen. Walls in the kitchen are not clean near the smoker.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Multiple surfaces of the building are in disrepair (floors, walls, ceilings, coved base, HVAC equipment, lights, etc.). The surfaces are not smooth, durable, and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-January-2022
| Comments |
|---|
| Reheating - Reheat products as quickly as possible. Foods must reach 165 degrees F within two hours. Recommend using the stove top. Cooling - Cool products as quickly as possible. Foods must reach 70 degrees F with two hours and 41 degrees F within 4 hours. Approved methods include: shallow pans, uncovered, ice as ingredient, ice bath, chill stick, etc. * 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. 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. 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. |