3717-1-02.3(C) / Hair restraints - effectiveness.
CorrectedDuringInsp Observed cook with facial hair not wearing a beard snoot/effective hair restraint. Food employee(s) not wearing a hair restraint. Food employees shall wear effective hair restraints, hat, hair net, beard snoot. Corrected: employee put a beard snoot on.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
CorrectedDuringInsp Observed grease accumulation on hood pipe above fryers. Non-food contact surfaces of equipment are unclean. Clean grease accumulation from pipe above fryers. Corrected: hood covers were cleaned and placed back on hood above fryers.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-August-2023
| Comments |
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| II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. 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. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. |