3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical Corrected During Inspection OBSERVED PERSON IN CHARGE (PIC) IMPROPERLY EXPLAINED THE TWO - STAGE COOLING PROCESS; TO DEMONSTRATE KNOWLEDGE, THE PIC SHALL STATE THE REQUIRED TEMPERATURES AND TIMES FOR COOLING TCS FOOD. THE SANITARIAN SUCCESSFULLY EDUCATED THE PIC.
3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat OBSERVED PERSON IN CHARGE (PIC) DID NOT COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING CURRENT INSPECTIONS. TO EXERCISE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE PERSON IN CHARGE (PIC) SHALL COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. THE SANITARIAN EDUCATED THE PIC ON WAYS TO PREVENT CRITICAL VIOLATIONS DURING SUBSEQUENT INSPECTIONS.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat OBSERVED AN ACCUMULATIONS OF ENCRUSTED FOOD DEBRIS ON THE CONTACT SURFACE OF THE MEAT SLICER. TO PREVENT CONTAMINATION OF FOOD, CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. THE SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO CLEAN THE MEAT SLICER.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection SANITARIAN OBSERVED RAW CHICKEN, RAW SHRIMP, AND CUT LETTUCE WERE NOT MAINTAINED AT THE APPROPRIATE TEMPERATURE. TO PREVENT THE GROWTH OF FOODBORNE PATHOGENS, COLD HELD TCS FOODS SHALL BE MAINTAINED AT A TEMPERATURE OF FORTY-ONE DEGREES FAHRENHEIT OR LESS. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THESE FOODS. FURTHERMORE, SANITARIAN CAPTURED THE ACTIVITY ON THE VOLUNTARY DESTRUCTION FORM.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection OBSERVED CHILI AIOLI, VEGAN AIOLI, HOUSE AIOLI, CRAB RANGOON MIX, CHIPOTLE MISO, GINGER KETCHUP, AND CHILI WING SAUCE WERE PAST THE OR HAD NO DATE MARKED. TO PREVENT THE GROWTH OF FOODBORNE PATHOGENS, READY TO EAT (RTE) TCS FOODS PREPARED AND HELD REFRIGERATED FOR MORE THAN TWENTY-FOUR HOURS SHALL BE CLEARLY MARKED WITH THE DAY OR DATE BY WHICH THE FOOD SHALL BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED (MAXIMUM SEVEN DAYS). THE DAY THE CONTAINER IS OPENED SHALL BE COUNTED AS DAY ONE. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THE ABOVE LISTED COLD HELD TCS FOODS. FURTHERMORE, THE SANITARIAN CAPTURED THE ACTIVITY ON THE VOLUNTARY DESTRUCTION FORM.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Corrected During Inspection FOOD THAT EXCEEDS THE TEMPERATURE OR TIME SPECIFIED SHALL BE DISCARDED.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat OBSERVED THE BAR THREE COMPARTMENT SINK DRAIN LINE & ICE BIN CONDENSATE LINE WERE NOT PROPERLY AIR GAPPED. TO PREVENT BACKFLOW AND CONTAMINATION OF THE FOOD AND EQUIPMENT, THE CONDENSATE AND DRAIN LINES SHALL BE AT LEAST ONE INCH ABOVE THE FLOOR DRAIN. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO ENSURE THAT THE CONDENSATE LINE AND DRAIN LINE ARE ONE INCH ABOVE THE FLOOR DRAIN.
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection No soap at handwashing sink(s) (OBSERVED AT THE BAR HAND SINK).
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F (OBSERVED AT THE BASEMENT KITCHEN HAND SINK).
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected (OBSERVED AT DOOR BY DISH AREA).
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items (OBSERVED FOOD ITEMS STORED ON THE FLOOR).
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair/beard restraint.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized (SANITARIAN OBSERVED SURFACE WAS SCRATCHED AND SCORED ON THE CUTTING BOARDS OF THE LOWBOY COOLERS IN THE MAIN KITCHEN AREA).
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available (OBSERVED THERE WERE NO QUATERNARY AMMONIUM TEST STRIPS).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (OBSERVED THE NON FOOD CONTACT AREA OF THE MEAT SLICER NEEDS TO BE CLEANED).
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface(s) not cleaned at the required frequency (OBSERVED THE COOLER GASKETS NEED TO BE CLEANED).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean (OBSERVED ALL LOORS NEED TO BE CLEANED UNDER COOKING EQUIPMENT IN MAIN KITCHEN).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-July-2022
| Comments |
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| I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. OBSERVED COLD TCS FOODS SUCH AS RAW CHICKEN, CUT LETTUCE, AND RAW SHRIMP WERE NOT MAINTAINED AT THE APPROPRIATE TEMPERATURE (51°F-52°F). TO PREVENT THE GROWTH OF FOODBORNE PATHOGENS, COLD HELD TCS FOODS SHALL BE MAINTAINED AT A TEMPERATURE OF FORTY-ONE DEGREES FARENHEIT OR LESS. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THESE FOODS. III - Preventing Contamination by Hands: Observed a handwashing sink without water at the required temperature. SANITARIAN OBSERVED THERE WAS NO HOT WATER AT THE BASEMENT HAND SINK. HOT WATER MUST REACH A MINIMUM OF 100°F AT ALL HAND SINKS. |