3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Improper washing of hands and arms.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands when required.
3717-1-04.5(B)(1) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces not cleaned at required frequency.
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.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food not properly discarded when required.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Re-use of single-service or single-use articles.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface(s) not cleaned at the required frequency.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 29-August-2023
| Comments |
|---|
| At time of inspection, the following were observed: -Employee did not follow proper hand washing procedure. Faucet is to be turned off with a towel. Please review hand washing procedure with all staff. -Employee wiped nose with gloved hand and continued to work until it was brought to his attention to change gloves and wash hands. -Single use articles were being reused to hold sauce. Single use articles cannot be reused because the materials break down into the food over time. Please refrain from reusing single use containers and use reusable containers instead. -Top of dishwasher and food trap were in need of cleaning. Please increase cleaning frequency. -Ice machine was in need of cleaning. Please increase cleaning frequency to prevent contamination of ice. -Walk in unit was out of temp. Voluntarily discarded steak (46-47 degrees), ham (44 degrees), shrimp (44.6 degrees), beef/veg soup (43.6), beef/veg stock (44.6), cut greens (48). All TCS foods to be held at 41 or below. -TCS food was not date marked. Please ensure all TCS food is date marked. -TCS foods with date marks had not been disposed of after the seven day date mark. Please ensure that all TCS foods past the date mark have been properly disposed of. -Cutting boards could no longer be cleaned/sanitized properly. Please replace or resurface cutting boards. -Floors and walls of facility in need of cleaning. Please increase cleaning frequency. -Gasket on walk-in cooler needs to be replaced. Please replace to ensure a proper seal. |