3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. OBSERVED: diced tomatoes. french toast prep at 50 degrees. To prevent a foodborne illness TCS foods shall be held at 41 degrees or below. Discard items in Delfield single door refrigerator. Corrected: tcs foods placed in cooler that was 41 degrees or below
Correct By: 21-Sep-2021
3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects, rodents, and other pests. OBSERVED: House flies on biscuits left on counter. To prevent a contamination which could cause a foodborne illness. Biscuits should be covered and insects shall be controlled to not contaminate food or food surfaces.
Correct By: 28-Sep-2021
3717-1-06.2(E) / Handwashing signage.
Handwashing sign(s) not posted. OBSERVED: No hand washing signage at sink next to prep table. All handsinks shall have a sign telling employees to wash their hands to prevent contamination which could cause a foodborne illness.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. OBSERVED: Back screen door has holes & doesn't fit properly. To protect the facility from insect entrance which could cause a foodborne illness. Screens shall be in good repair & no gaps
Correct By: 28-Sep-2021
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint.OBSERVED: Male not wearing hair restraints to keep hair from contacting food or food surfaces which could cause a foodborne illness. All food workers shall have hair restrained.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. OBSERVED: Wiping cloths with zero ppm of sanitizing solution. To prevent the growth of pathogens, proper amount of ppm shall be available. Add correct amount of sanitizer
Correct By: 28-Sep-2021
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface(s) not cleaned at the required frequency. OBSERVED: Fronts of coolers, equipment not clean. To prevent a foodborne illness. All surfaces shall be kept clean
Correct By: 28-Sep-2021
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-September-2021
| Comments |
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| Reviewed with Amanda Stone |
| IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Food Process Reviewed: Reheating VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: No unapproved food or color additives are used. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. |