|Violations: A summary of the violations found during the inspection are listed below.|
Critical Repeat Person-in-charge did not ensure that written procedures and plans are maintained and implemented in the facility, observed that Pic did not know where the HACCP plan was located and did not know how to properly calibrate the pH meter. Please follow HACCP plan procedures to ensure growth of organisms is prevented during HACCP procedures.
Person in charge shall ensure that written procedures and plans developed by the FSO or RFE are maintained and implemented as required
Corrected During Inspection Critical Repeat Observed food that was not properly protected from contamination by separation, packaging, and segregation, observed food that was not properly covered. To prevent contamination, food shall be protection from cross contamination by storing food in packages, covered containers or wrappings. Pic covered food at time of inspection.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
Corrected During Inspection Critical Repeat Handwashing sink is being used for purposes other than handwashing, observed hand was sink with food debris. To prevent contamination, a handwash sink may only be used for handwashing.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
|Reviewed proper use of hand sink, protection from contamination, and HACCP plan with PIC.|