3717-1-02.4(A)(1) / PIC: Assignment of Responsibility
Critical No person in charge present in food facility during inspection. OBSERVED: No employee with level 2 certification at the facility. Facility is required to have a person certified in level 2. Provide proof of certification.
Correct By: 20-Aug-2019
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. OBSERVED: mcCall refrigeration unit at 52 degrees. To prevent the growth of pathogens which could cause a foodborne illness All TCS foods shall be held at 41 degrees or below. Store TCS foods in a unit working properly. Corrected: Loose plug, unit moved down to correct temperature.
Correct By: 16-Aug-2019
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Facility does not have an employee with level two certification in food protection.
3717-1-04.8(G)(1) / Kitchenware and tableware - handling of single-service and single use articles.
CorrectedDuringInsp Single-service or single-use articles, kitchenware, or tableware not handled, displayed, or dispensed properly. OBSERVED: silverware in holder from dishwasher not stored so handles are up to prevent contamination of utensil by hands which could cause a foodborne illness. Silverware. handicap silverware shall be stored to prevent contamination by hands. CORRECTED: Employees correctly changed & stored in proper position.
Correct By: 16-Aug-2019
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-August-2019
| Comments |
|---|
| Reviewed with Alex, fill in manger |
| Food Process Reviewed: Heating I - P - Employee Health: The operation had an employee health policy on file. IX - P - Highly Susceptible Populations: Unopened food packages are not re-served. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. IX - P - Highly Susceptible Populations: Pasteurized eggs are used if served partially cooked. 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. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. IV - Demonstration of Knowledge: There was no person in charge present in the food facility during inspection. IX - P - Highly Susceptible Population:The operation was serving pasteurized juices to highly susceptible population. 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. 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. 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. X - P - Chemical: No unapproved food or color additives are used. X - P - Chemical: Toxic materials are properly identified and stored. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. |