| 3-302.11 (A)(1)(a & b), (A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Corrected During Inspection Observed cross contamination walk-in cooler- raw eggs were on an upper shelf with & over ready-to-eat (RTE) & processed foods. To prevent cross contamination, all raw animal products must be on the lowest possible shelf in refrigeration units, & not on, over, or with RTE or processed foods. Action Taken: Raw eggs were moved to proper storage. Correct By: 28-Feb-2013  |
| 3-501.18 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DISPOSITION Priority Item Corrected During Inspection Packages of ham expired on 2/25. The bag was labelled "packaged on 2/19." 1/2 lb package of turkey was not date marked, seen in walk-in cooler. Discard potentially contaminated or unsafe foods. Also, label your packages with out/end dates, at a minimum. Action Taken: Approximately 2 lbs of ham was disposed. Turkey was disposed. Correct By: 28-Feb-2013 Correct By: 28-Feb-2013 |
| 3-603.11 / CONSUMER ADVISORY FOR RAW/UNDERCOOKED Priority Foundation Item Corrected During Inspection Consumer advisory on menu is missing [describe]. Provide a consumer advisory for animal foods served in a raw or undercooked condition. Action Taken: Sign was provided today & posted. Correct By: 28-Feb-2013 |
| 4-302.12 / TEMPERATURE MEASURING DEVICES Priority Foundation Item Corrected During Inspection No thermometer is present for monitoring temperatures in foods. Provide a thermometer that is easily accessible and capable of taking temperatures in food. Action Taken: Employee purchased a food thermometer. Correct By: 01-Mar-2013 |
| 4-302.14 / SANITIZING SOLUTIONS, TESTING DEVICES Priority Foundation Item Corrected During Inspection A test kit for chlorine is not available. Provide a test kit or other device for measuring the concentration of sanitizing solutions. Action Taken: Employee went to GFS & got a chlorine test kit. Correct By: 01-Mar-2013 |
| 5-203.11 / HANDWASHING FACILITIES - NUMBERS AND CAPACITIES Priority Foundation Item Corrected During Inspection Handwashing sink not provided in bar. Designate the far left-end sink as a handsink, with a sign & soap provided. Action Taken: Sink has been designated, a sign posted, & soap put at it. Correct By: 28-Feb-2013 |
| 5-205.15 (B) / SYSTEM MAINTAINED IN GOOD REPAIR (REPAIRED) Core Item The drain line for the tall ice bin at the BAR is cut off & an indirect connect via an air break but an air gap, the highest form of protection, is required here. The fat black hose at the front of the floor drain must be cut off so that it is completely up out of the floor drain. This is so that if the drain backs up, the waste water will not reach this drain line & bacteria will not grow up to contaminate the ice. Correct By: 28-May-2013 |
| 6-301.12 / HAND DRYING PROVISION Priority Foundation Item Corrected During Inspection No toweling available at handsink for hand drying in bar's "out" handsink. Provide single-use toweling at handsink to facilitate proper handwashing. Action Taken: Paper towels were put at handsink. Correct By: 28-Feb-2013 |
| 6-301.14 / HANDWASHING SIGNAGE Core Item Corrected During Inspection handwashing signage is not provided at all handwash sinks. Provide a sign or poster at each handwash sink that reminds food employees to wash their hands--"out" bar handsink, bar handsink, all restrooms. Action Taken: Signs have been posted. Correct By: 28-Feb-2013 |
| Comments |
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| Frank was the PIC at an operational routine evaluation conducted today. Provide information on your certified foodservice managers. Post your current foodservice license - it's green - conspicuous to the public. While a large number of Priority & Priority Foundation violations were cited, they were all corrected as soon as they were brought to the operator's attention. There is a health policy in effect. Good practices & procedures are known. |