3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. Observed eyewash fixtures attached to the faucets at the handwashing stations throughout the facility.
3717-1-06.4(K) / Controlling pests.
Critical Observed flying insects throughout the warewashing room and near the food grinding equipment near the delivery door. PIC stated they currently have a licensed pest control company servicing the building.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F at the Mongolian grill station.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Observed multiple soiled wiping clothes left out on countertops at the mongolian grill area. Observed wiping cloth at the salad bar station next to the prep sink being used as a drying mat.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed containers filled with water under the warewashing machine and water leaking from the equipment.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floor/Floor drain in the warewashing room where the soaker equipment is located is not maintained clean. Observed an odor at that drain. Observed food residue and debris on the conveyor equipment. PIC stated this equipment is cleaned everyday. Ensure hard-to-reach areas are being cleaned frequently to help with pest control.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-June-2022
| Comments |
|---|
| Ensure date marking is consistent between employees. The date of discard should be clearly visible. Open bag/containers of milks shall be dated for no more than 7 days. Employees that contaminate there hands from using cell phones shall wash there hands prior to returning to work. If water filter are used for water supply lines they shall be maintained and serviced as stated by the manufacturer, documentation shall be readily available. 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 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. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. 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. I - P - Employee Health: The operation had an employee health policy on file. |