3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed milk (11/13), cut cucumber (11/12) and cut mix fruits (11/12) in the prep table at the front. PIC discarded them.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. Observed food items in both 2 door cooler/freezer in the kitchen that were not covered to prevent contamination.
3717-1-03.2(K) / In-use utensils - between-use storage.
Repeat In-use utensils improperly stored. Observed tongs and scoops stored inside the food in the make table at the back.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed condensation on the ceiling 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 build up on microwaves in the kitchen. Observed the juice dispenser at the front needing cleaning. Observed build up on the fan cover of both cooler/freezer in the kitchen. Observed debris in some cooler gaskets.
3717-1-05.4(N) / Covering receptacles.
Corrected During Inspection Waste receptacles not covered properly. Observed dumpsters side doors open. PIC closed them.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-November-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. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. |