3717-1-02.4(C)(15) / PIC: duties - ensure written procedures and plans are maintained and implemented in the facility.
Critical Written procedures and plans are not maintained and implemented. There are temperature logs for cooling and they were not being used and the date when temperatures were taken were not recorded. Need to follow your procedures.
3717-1-02.4(C)(14) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. After sitting down a food employee put on gloves without washing their hands. Hands must be washed before putting on gloves.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Chlorine sanitizing solution at incorrect temperature and/or concentration. The dishwasher had 0 ppm.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. The robo Coupe and the meat slicer were soiled after they were cleaned.
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. Tea nozzles were soiled.
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. Can opener tip is soiled.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. After two hours of cooling the rice was 122F, the Bulgar wheat and chickpeas was 115F and the egg plant was 83F. The rice was 135F, the Bulgar wheat and chickpeas was 123F and the egg plant was 115F.
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. The spicy humus was 47F, humus was 45F and tabouli was 45F on top and inside the humus was 42F of the sandwich block by the grill.
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. Tomato soup was dated 1/22, the hare sauce was date 2/4 and there were several TCS foods that were ready to eat that had no dates and were over 24 hours old. If TCS food items are not date marked correctly the food item will be discarded in the future.
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The raw kibble is asterisked, but there are other proteins that are offered undercooked. Those menu items must have an asterisk also.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection Improper method for cooling TCS foods. Product set out at room temperature to cool is to thick to cool properly. Develop a new method that allows for proper cooling.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled. Working containers of food are not labeled with common name.
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored. The falafel maker was stored in water between use.
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored. The ice scoop for the ice machine had the handle in the ice.
3717-1-04(G) / Wood - use limitation.
Improper use of food contact surfaces containing wood and/or wicker. The wood boards used to put dough on have chipped edges that are rough. The wood can not have any rough edges when they are used to store dough on.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. The cutting boards at the bar have deep cuts.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available. There are no chlorine test strips available.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. The top of the dishwasher is soiled.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. The can opener holder is soiled.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The fan grate and ceiling are soiled in the basement walkin refrigerator.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The walls in the dishwashing area are soiled.
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: 12-February-2019
| Comments |
|---|
| I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so. 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. VIII - Consumer Advisory: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. VI - TCS Food: TCS foods were not cooled using the proper time and temperature parameters. VI - TCS Food: TCS foods were not being held at the proper temperature. |