3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Observed Shell eggs and raw bacon stored above ready to eat food. PIC moved them around.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Improper use of time as a public health control (4 hours). Observed sliced tomatoes and cheese that were not discarded after the 4 hours time limit. PIC voluntarly disposed of them.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Corrected During Inspection Improper use of time as a public health control (4 hours). Observed lettuce at the serving line that was not timed. PIC timed it.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components not maintained. Observed several torn gasket.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components not maintained. Observed the walk in freezer floor coming apart.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed build ups on the vents cover of the walk in cooler.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed several cooler and freezer gaskets with build up.
3717-1-05.4(N) / Covering receptacles.
Corrected During Inspection Waste receptacles not covered properly. Observed the dumpster side door open. PIC closed it.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-October-2018
| Comments |
|---|
| I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. VI - TCS Food: Observed improper use of time as a public health control for up to four hours. |