3717-1-03.2(G) / Washing fruits and vegetables.
Repeat Raw tomatoes not washed properly. The FSO does not have a properly designated food preparation sink with an air gap. A strainer is currently used to wash tomatoes in the 3-compartment sink.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Equipment and utensils are not being air dried properly. Beverage containers are not properly air dried after the wash, rinse, sanitize cycle and before customer use.
3717-1-04.8(G)(1) / Kitchenware and tableware - handling of single-service and single use articles.
Single-service forks are displayed with handles going in opposite directions.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-March-2022
| Comments |
|---|
| Very clean FSO and very knowledgeable PIC. Currently, the FSO washes tomatoes in the 3-compartment sink with a strainer. Tomatoes can be delivered pre-washed and/or install a designated food preparation sink with a properly air gapped drain. * 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. 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. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. |