Non-food contact surface improperly constructed.(Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.(Critical) Hot food item not held at or above 140º F.(Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.(Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.(Critical) Evidence of rats or live rats present in facility's food and/or non-food areas. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ✯) except during necessary preparation.| Cycle Inspection / Initial Inspection | Score: 40 | Not Graded Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas.Fingernail polish worn or fingernails not kept clean and trimmed. Effective hair restraint not worn where required. Outer garment soiled with possible contaminant. (Critical) Personal cleanliness is inadequate.(Critical) Cold TCS food item held above 41 ☏ smoked or processed fish held above 38 ☏ intact raw eggs held above 45 ☏ or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.(Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.(Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.(Critical) Hot TCS food item not held at or above 140 ☏.(Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.(Critical) Evidence of mice or live mice in establishment's food or non-food areas.(Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 ☏ to 70 ☏ or less within 2 hours, and from 70 ☏ to 41 ☏ or less within 4 additional hours.
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