3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Observed hand sink in kitchen to be blocked by cart for dishes during the time of inspection. Handwashing sink not accessible. PIC moved cart during the time of inspection.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Observed broccoli in the walk-in cooler to be held past its disposition date during the time of inspection. Ready-to-eat, TCS food not properly discarded when required. PIC disposed of food during the time of inspection.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed paper towel dispenser in women's rest-room to be jammed during the time of inspection. No towels or drying device at the handwashing sink(s).
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Observed granulated substances (likely seasoning) in working containers that were not labeled with common name during the time of inspection. Working food containers not properly labeled.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Observed scissors used for cutting open soup bags to not have the ability to be taken apart for cleaning during the time of inspection. Nonfood-contact surfaces not easily cleanable.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 31-August-2022
| 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. III - Preventing Contamination by Hands: The hand washing sink(s) were not accessible for convenient use by employees. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. I - P - Employee Health: The operation had an employee health policy on file. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |