3717-1-02.4(C)(9) / PIC: duties - ensure employees are properly maintaining temperatures of TCS foods during hot and cold storage
Critical Corrected During Inspection Observed cooked noodles sitting out at room temperature for 4 hours with facility intending to use the noodles for service that evening. PIC discarded noodles and was re-trained on hot and cold holding requirements. PIC did not ensure employees are proplerly maintaining temperatures of TCS foods during hot and cold storage.
PIC discarded noodles and was re-trained on hot and cold holding requirements.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Observed working food containers without common name labels. Working food containers not properly labeled.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed non-commerically certified rice cookers being used. Equipment not approved by a recognized testing agency.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build-up of debris on freezer gaskets. Non-food contact surfaces of equipment are unclean.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Observed coving behind prep table to be unattached to wall. Floor and wall junctures not properly coved or closed.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-September-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. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |