3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Observed facility using both soap and sanitizer in one compartment, rather than using a wash-rinse-sanitize method in their three comp sink. Employee drained solution and set up the 3 comp sink properly. Corrected on site.
3717-1-02.4(C)(16) / PIC: duties - ensure the facility has written procedures for vomiting and diarrheal events.
No written procedures for vomiting or diarrheal events. Employee stated that the owner has that with them and it is not in the store.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Corrected During Inspection Food items throughout the facility were stored without a label of their common name. Employee was working on putting labels on these containers during inspection. Corrected on site.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Observed wiping cloth being stored on top of prep table. Employee made a container of sanitizer solution and placed a clean cloth in the bucket. Corrected on site.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Observed employee food intermixed with customer food.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/30 Day
Inspection Date: 30-October-2018
| Comments |
|---|
| Recommend placing Wash-Rinse-Sanitize labels at each compartment of the sink to ensure that all employees are able to follow the correct process and properly wash utensils and food-contact items. All employee food shall be separated from consumer food. Please provide a specific area for this food and label it as such so there is no confusion as to what is being sold and what is being consumed by employees. |