3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Observed that bread sitting on a rack was uncovered during the inspection. Correction: Food shall be protected by seperation, segregation, and packaging. PIC covered top of bread rack.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Corrected During Inspection Utensils and food-contact surfaces of equipment not sanitized at the required frequency. Observed that there was not a sanitizer bucket set up in the facility during the inspection. Correction: Utensils and food contact surfaces shall be sanitized before and after cleaning use. PIC set up buckets during the inspection.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have an employee with level two certification in food protection. Observed that the facility does not have one person that can direct the traffic of food within the facility.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available. Observed that there were not any quat test strips to test the sanitizer.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Observed that the shelving underneath the cold holding unit has debris on them, the screws on the cold holding unit are becoming rusty.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 31-October-2019
| Comments |
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| 1. Discussed temperature for hand sinks with PIC and to make sure the water is warm (100 F) before washing hands. 2. Discussed proper method for cleaning and sanitizing the HALO machine. Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. Observed that sanitizer was not set up during the inspection. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed that the rack of bread was not covered during the inspection. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |