3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have proof a person with level two certification in food protection.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components not maintained. Walk in freezer door has accumulation of ice on the bottom and the seal preventing proper closure.
3717-1-04.5(J) / Rinsing procedures.
Utensils and/or equipment not properly rinsed.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Shelves in walk in have accumulation of dirt and debris. Mop sink has accumulation of dirt and debris.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Top of fixture where backflow preventer is is broken.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-November-2018
| 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge was able to answer food safety questions appropriately. 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. |