3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Repeat Observed sinlge-service fry containers and single-service cups to be stored incorrectly during the time of inspection. Single-service and single-use articles not protected from contamination.
3717-1-06.4(A) / Repairing.
Observed walk-in cooler panels to need repaired/replaced during the time of inspection. Physical facilities not maintained in good repair.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Observed lighting to be measuring at 30 Foot-candles throughout the cook line and food prep area during the time of inspection. Light intensity less than fifty foot candles in required areas.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-January-2023
| 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. X - P - Chemical: Toxic materials are properly identified and stored. |