3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATION AT THE TIME OF INSPECTION. PERSON IN CHARGE MUST MAINTAIN OVERSIGHT OF OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet. OBSERVED ICE BIN AT END OF BAR TO BE DIRECTLY PLUMBED. PLEASE PROVIDE AN AIR GAP FOR THE DRAIN LINE TO PROTECT THE UNIT FROM SEWAGE BACKFLOW.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. OBSERVED THERE TO BE NO FOOD PROTECTION MANAGER PRESENT IN THE FACILITY. THIS IS A REQUIREMENT OF THE RISK LEVEL 3 LICENSE.
3717-1-04.5(B)(5) / Equipment food-contact surfaces and utensils - cleaning frequency.
Utensils and equipment contacting non-TCS foods not cleaned at required frequency. OBSERVED UPPER SURFACE OF ICE MACHINE INTERIOR TO HAVE BLACK BUILDUP.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. OBSERVED REAR DOOR TO BE WITHOUT A SCREEN DOOR. IF DOOR IS TO BE LEFT OPEN A SCREEN MUST BE INSTALLED TO RESTRICT ENTRY OF PESTS.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items and /or litter on premises. OBSERVED NON-WORKING ICE MACHINE AND EXCESS ITEMS IN KITCHEN AREA.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. OBSERVED FLOORING IN KITCHEN NEXT TO ICE MACHINE TO BE HEAVILY DAMAGED, CREATING A SURFACE THAT IS NO LONGER SMOOTH AND EASILY CLEANABLE.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 12-April-2023
| Comments |
|---|
| Operation is currently operating as a Risk Level 2, kitchen is unused. Recommend downgrading license for 2024 license year, which allows for the service of food obtained from other licensed facilities that is held at the same temperature as it is received. For example, pizza can be ordered from a licensed facility and held hot for customers. |