3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Raw eggs and raw meat stored over RTE foods in the cold holding equipment. Education was provided to improve storage procedures and the PIC was able to rearrange the items at time of inspection.
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 (shrimp, beef, lettuce, and watermelon). Education was provided to improve date marking procedures.
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at the main handwashing sink in the kitchen.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled (sauce, spice, and dry goods).
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items stored on the freezer floor.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths stored outside of the sanitizer bucket on the preparation table.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency (non-commercial blender and rice cooker).
3717-1-05.3(I) / Other liquid wastes and rainwater.
Repeat Improper disposal of condensation and other nonsewage liquids into the back parking area from the walk in cold holding unit drain.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Repeat Observed an excessive amount of employee food scattered throughout the kitchen and cold holding units at time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-October-2020
| Comments |
|---|
| Very clean FSO. 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. VII - Protection from Contamination: Observed improper storage of food items. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. X - P - Chemical: Toxic materials are properly identified and stored. 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: Raw animal food was being cooked to the required temperature. 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. |