3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Employee lunch was stored in non-designated area of the preparation cold holding equipment.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean (microwave, freezer, cold holding equipment, storage racks and shelving).
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Light bulb is not working above the grill.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-January-2020
| 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. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. 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. |