3717-1-02.4(C)(13) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety.
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.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. The shield in the ice machine is soiled. Empty, wash, rinse and sanitize the box
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 hamburgers were 44F, lamb 45F and the chicken 44F in the top of the sandwich block.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. The truffle aioli was dated 2/8 and the sweet chili aioli was dated 2/8. Only has 6 days before it must be discarded.
3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Improper temperature of wash solution in mechanical warewasher. After 8 cycles the temperature of the wash water was 92F. It must be 120F. Install a hot water heater closer to the dishwasher. Discontinue using until hot water is available.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet. The spray nozzle for the dishwasher hangs below the flood rim.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have a person with level two certification in food protection.
3717-1-02.4(C)(16) / PIC: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Repeat No written procedures for vomiting or diarrheal events.
3717-1-05.1(G) / Handwashing sinks-Number.
There is no designated hand sink at the bar with soap towels and a sign.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. The wings are precooked and then put in a large container to cool. The product will not cook properly. Establishment is not licensed to reheat. If they want to reheat they must increase their risk class from a 3 to a 4.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible. There is no thermometer in the hamburger sandwich block.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
There is a box of single service items that are stored on the floor in the kitchen.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat No sanitizer test kit available.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Inside the refrigeration unit, prep tables and shelves are soiled.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The floor is dirty under equipment in some areas. The walls are dirty in the dishwashing area. Mold is growing above the splash guard by the dishwasher.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. There are floor tiles missing in the kitchen.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles in required areas. The cookline has 18-25 foot candles, the dishwashing area has 15-30 foot candles. Increase light levels.
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
Inspection Date: 15-February-2019