3717-1-06.2(E) / Handwashing signage.
Handwashing sign(s) not posted at a couple of handwashing sinks. Must have signage at all handwashing sinks.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Corrected During Inspection Food-contact surfaces and utensils not sanitized properly. 3-compartment sink at bar set up improperly, please ensure that sanitizing is the last step in the warewashing process prior to air drying. 3-compartment sink rearranged during inspection.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. Bulk containers of flour and sugar in dry storage room not labeled.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination. Boxes stored on floor in dry storage area, must be stored a minimum of six inches above the floor.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-August-2021
| Comments |
|---|
| This is a 30-day inspection. At time of inspection facility is clean and all food checked is at proper temperature. Good. |
| 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. I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. |