3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Corrected During Inspection Person in charge did not ensure their employees are properly trained in food safety. The initial PIC was not properly trained on reheating temperatures. Education was provided and the food was discarded.
3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Improper reheating of food for hot holding. The initial PIC was not properly trained on reheating. Multiple foods (beans, rice, beef) were hot holding under 110 degrees F after they had been "reheating" for over two hours. Education was provided and PIC immediately and voluntarily discarded the foods once the violation was identified.
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at the front handwashing sink.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Repeat A box of single use items was stored on the floor of the rear hallway.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (cooking equipment, cold holding equipment, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Kitchen floors are not clean in hard to reach areas under equipment.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Damaged floor tile grout near grill. Damaged caulk along 3-compartment sink, light fixtures in disrepair.
3701-21-25(K) / Person in charge certification in food protection
FSO did not have a person in charge per shift with the person in charge certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-March-2024
| Comments |
|---|
| * 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. 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. X - P - Chemical: Toxic materials are properly identified and stored. |