3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Observed ice scoop stored in the ice machine part of the pop machine at the time of inspection. Ice scoop handle must be stored outside of the ice. PIC placed the scoop so it was not touching the ice. Improper bare-hand contact with RTE foods.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed miltiple cans of chips without a protective covering at the tiem of inspection. Improper storage of food items.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Observed torn gaskets on the meat prep cooler and the prep cooler with cheese and lettuce on the top at the time of inspeciton. Equipment components are not intact, tight or properly adjusted.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed damaged floor tiles throughout the kitchen area at the time of inspection. Floors not smooth and easily cleanable.
3717-1-06.4(F) / Drying mops.
Repeat Observed mops being stored in the mop sink at the time of inspection. Mops dried improperly.
3717-1-06.4(A) / Repairing.
Repeat Observed water damaged walls and ceiling tiles in the dry storage area at the time of inspection. Physical facilities not maintained in good repair.
3717-1-06.4(A) / Repairing.
Observed standing water in the walk in cooler at the time of inspection. Physical facilities not maintained in good repair.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-November-2021
| Comments |
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| 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. 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - P - Employee Health: The operation had an employee health policy on file. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. |