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 shredded cheese made on 8/28 and sliced cheese made on 8/26 still in the walk in cooler. PIC discarded them.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Improper storage of poisonous or toxic materials. Observed disinfectant wipes stored above the prep sink in the kitchen.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet. Observed no air gap at the prep sink. Talked to PIC about fixing it.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed the handwashing sink in the employee restroom water below 100°F.
3717-1-03.5(C)(1) / Food labels - packaged food
A food packaged in the facility not labeled. Observed cookies and salads for self-service that were not labeled.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Observed food equipment/utensil being dried with a towel.Talked to PIC about only air drying fod equipment and utensils.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Re-use of single-service or single-use articles. Observed the re-use of single use containers to store salt and dry pasta.
[?] Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 04-September-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. Observed shredded cheese made n 8/28 and sliced cheese on 8/26 in the walk in cooler. PIC discarded them. X - Chemical: Observed toxic materials improperly identified, stored and used. Observed disinfectant wipes stored above the prep sink. |