3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. The shield inside the ice machine was soiled. The machine must be washed, rinsed and sanitized before making ice.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Sausage on the line was 43F. The soba noodles were 49F and the Pico was 44F on the back line.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. On the line in the upright refrigerator the black bean burgers were dated 6/1, rosemary aioli, shredded lettuce and the roasted peppers did not have a date on them. In the walkin refrigerator there was a container of soup with no label, several sauces with no label and over 24 hours old. The Caesar laurel dressing was dated 6/4. All of these items were discarded.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Various items not date marked after 24 hours or the date had past were discarded.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials. Spray bottle of window cleaner stored over clean plates at the salad station.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Corrected During Inspection Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. The prep sink drain extends into the floor drain. Need a physical air gap.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have an employee with level two certification in food protection.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Repeat No towels or drying device at the bar handwashing sink.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled. Several working containers were not labeled on the line.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Clean equipment and utensils not stored in a self-draining position and covered or inverted. After being washed rinsed and sanitized the silverware is left food contact surface up.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. The small mixer head is soiled.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. The walls and ceiling are soiled in the dishwashing area. The is mold growing above the backsplash of the three compartment sink.
3701-21-25(I) / Level one certification in food protection
FSO did not have a person in charge per shift with level one certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-June-2019
| Comments |
|---|
| The operation has an ROP machine but does not use it because there are no HACCP plans. |
| I - P - Employee Health: The operation had an employee health policy on file. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VI - TCS Food: TCS foods were not being held at the proper temperature. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. |