3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Repeat Improper washing of hands and arms. Observed food employees not use paper towel to turn off faucet after handwashing. Code states food employees must avoid recontamination of hands after handwashing when turning off the faucet.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Observed single use articles stored on plates touching the food. Avoid anything touching food besides food contact surfaces that have been sanitized.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. Observed broccoli and cheese soup temping at 115 degrees. All hot holding is to be 135 degrees or above. Lids were added to steam tables to help keep table to temp.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Food not protected from contamination. Observed food employee cutting through the middle of mayonaise jars to open. That presents contamination from plastic as well as the germs on the outside of the jar. Open jars as they are intended to be opened.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items. Observed food being stored in standing water in bottom of pizza prep cooler. Food was discarded.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths. Observed wiping cloth containers stored on floor. Sani buckets with wiping cloths must be stored six inches off of the floor.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-January-2024
| Comments |
|---|