3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination. Observed exposed paper towels, sandwich wraps, etc. on shelving racks.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed an accumulation of food residue and debris on warming equipment above prep lines, on interior cold holding units throughout (bottom shelves, gaskets, door handles, doors).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors near the main handwashing sink/prep sink and underneath equipment on the cook line not maintained clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-January-2024
Comments |
---|
The violations documented are to be corrected and will be checked during the 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. I - P - Employee Health: The operation had an employee health policy on file. 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. |