3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed the handwashing sink in the employee restromm water below 100°F.
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 containers to store sugar and rice.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Corrected During Inspection Equipment components are not intact, tight or properly adjusted. Observed condensation in the reach in coolers at the front.
[?] Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 25-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 - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. |