3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health. The operation has a employee health reporting agreement but employees have not reviewed or signed the document. PIC stated they will have the employees review and sign the operation's policy.
3717-1-05.1(J) / Backflow prevention device - when required.
Critical No air gap on the plumbing system for the sink used to wash fruits and vegetables.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-03.5(C)(1) / Food labels - packaged food
Repeat A food packaged in the facility not labeled. Observed pears, tomatoes, celery and other packaged non-tcs foods with proper labeling.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue and debris on the following surfaces: 1) air drying rack at the three-compartment sink. 2) shelving next to the hand sink. 3) fan cover above the oven. 4) gaskets, doors and door handles of the refrigeration units (2 milks and reach-in).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors in the main room along the perimeter and grease trap not maintained clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-December-2019
| Comments |
|---|
| Wet wiping clothes shall be stored in cleaning or sanitizing buckets with the correct concentration between uses. Recommend relocating the phone location to prevent multiple monitors from being in prep areas at peak times. 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 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 when required. 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: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. 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. |