3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. A spray bottle containing oil at the cooking area was not properly labeled.
3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Observed food handlers wearing visors with no hairnets as hair restraints. When a visor is worn, a hairnet must be worn with it to cover the hair.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Observed a wet wiping cloth sitting out on a work surface at time of inspection. Store wet wiping cloths in sanitizer when not in use to prevent the growth of pathogens.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Observed a spray bottle in use for oil at the cooking area that is designed to be used as a chemical spray bottle. Provide a food grade, commercial grade, NSF approved or equivalent spray bottle for the oil.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed build up on the wall behind the clamshell flat top grill and oven. Observed some build up on the wall and floor behind and beneath the dish machine and dish table.
3701-21-25(K) / Person in charge certification in food protection
Repeat FSO did not have a person in charge per shift with the person in charge certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-April-2024
| Comments |
|---|
| Jasmine Henry is the PIC present for inspection Quat sanitizer is correct at 200ppm in wipe cloth bucket, test strips available Dish machine is sanitizing properly with the final rinse reaching at least 180F, maximum registering thermometer available Observed good date marking and food temperatures |
| 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 - 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. 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. |