3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. Observed pickle juice that was dumped in the handwashing sink by the coffee maker. PIC cleaned it. Reviewed handwashing sink use with PIC.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for vomiting and diarrheal events.
No written procedures for vomiting or diarrheal events. Facility has writen procedure but did not have clean up kit or chemical at the time of inspection.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Repeat Food thermometer not readily accessible. Did not observe a thermometer inside the pepsi cooler where milk and cole slaw is stored.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Observed Improper storage of single-service and single-use articles. Single use articles used to separate food in buckets where improperly stored.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed hand sop dispenser and paper towel dispenser not working properly in the kitchen. Dispensers need fixed or replaced.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed damaged gaskets on the door of the walk in cooler and walk in freezer. Also observed ice build up on the door of the walk in freezer.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed debris in the microwaves. Also observed debris in the gaskets of the door of the small cooler and 2 door freezer in the kitchen.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 24-July-2019
| Comments |
|---|
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. 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. 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. III - Preventing Contamination by Hands: The hand washing sink(s) was used for other uses. |