3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (tomatoes, hot dogs, and chili). Education was provided to the PIC to improve date marking procedures.
3717-1-03.2(G) / Washing fruits and vegetables.
Repeat Raw fruit and/or vegetables washed improperly. The FSO does not have a designated food preparation sink to properly wash produce. The PIC states that a strainer is used 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. Beverage mugs are not properly air dried after the wash, rinse, sanitize process.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 26-July-2021
| Comments |
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| 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. |