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[?] A summary of the violations found during the inspection are listed below.

3717-1-02.4(B)(2)(i) / PIC: Demonstration of Knowledge - Identifying major food allergens
Critical PIC unable to demonstrate knowledge of major food allergens. OBSERVED THE PIC HAD NOT IDENTIFIED THE MAJOR FOOD ALLERGENS; TO DEMONSTRATE KNOWLEDGE, THE PIC SHALL IDENTIFY THE MAJOR FOOD ALLERGENS SUCH AS MILK, EGG, FISH, TREE NUTS, WHEAT, PEANUTS, AND SOYBEANS. THE SANITARIAN SUCCESSFULLY EDUCATED THE PIC.

3717-1-02.4(B)(2)(f) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe cooking of TCS food
Critical PIC unable to demonstrate knowledge of food temperatures and times for safe cooking. THE PIC DID NOT RESPOND CORRECTLY TO THE SANITARIANS QUESTIONS REGARDING FOOD SAFETY. TO DEMONSTRATE KNOWLEDGE, THE PIC MUST STATE THE REQUIRED FOOD TEMPERATURES FOR SAFE COOKING OF TCS FOOD.

3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. OBSERVED THAT THE PERSON IN CHARGE DID NOT COMPLY WITH THE CODE BY HAVING CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. TO EXERCISE ACTIVE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE 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.

3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical PIC unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, hot holding, cooling and reheating. THE 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.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Food not properly protected from contamination by separation, packaging, and segregation. OBSERVED FISH BATTER IMPROPERLY STORED NEAR RAW POULTRY IN THE LOW BOY COOLER BELOW THE MAKE TABLE IN THE KITCHEN AREA.

3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration. OBSERVED CHLORINE SANITIZER SOLUTION WAS BELOW THE MINIMUM ACCEPTABLE STANDARD OF ONE HUNDRED PARTS PER MILLION (PPM). TO ENSURE CHLORINE SANITIZER EFFECTIVENESS, THE SANITIZER SOLUTION MUST BE WITHIN THE RANGE OF ONE HUNDRED PPM. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THE CURRENT SANITIZER SOLUTION AND MAKE A NEW ONE.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. OBSERVED AN ACCUMULATION OF ENCRUSTED FOOD DEBRIS ON THE HEAVY DUTY CAN OPENER BLADE. TO PREVENT CONTAMINATION OF FOOD, FOOD – CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. THE SANITARIAN INSTRUCTED THE PIC TO CLEAN THE GRILL. (THE GRILL WAS NOT CLEANED DURING THE INSPECTION).

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. OBSERVED COLD TCS FOODS HELD AT THE IMPROPER TEMPERATURES OF FORTY – FIVE TO FORTY - SEVEN DEGREES FAHRENHEIT; TO PREVENT THE GROWTH OF PATHOGENS THAT CAN CAUSE A FOODBORNE ILLNESS, COLD TCS FOODS SHALL BE MAINTAINED AT FORTY – ONE DEGREES FAHRENHEIT OR BELOW. THE SANITARIAN INSTRUCTED THE PIC TO DISCARD THE FOODS. A VOLUNTARY DESTRUCTION FORM WAS ISSUED.

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. OBSERVED OPENED CONTAINERS / PACKAGES AND MISSING DATE MARKS ON THE FOLLOWING TCS FOODS: SALAMI, LETTUCE, AND CORNED BEEF; TO PREVENT THE GROWTH OF PATHOGENS THAT CAN LEAD TO FOODBORNE ILLNESS, REFRIGERATED, READY TO EAT TCS FOODS HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH THE FOODS SHALL BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED. THE SANITARIAN INSTRUCTED THE PIC TO DISCARD ALL THE LISTED PRODUCTS; A VOLUNTARY DESTRUCTION FORM WAS ISSUED.

3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food not properly discarded when required FOOD THAT EXCEEDS THE TEMPERATURES OR TIME SPECIFIED SHALL BE DISCARDED. THE PIC DISCARDED THE FOOD. THE SANITARIAN CAPTURED THE ACTIVITY ON THE VOLUNTARY DESTRUCTION FORM.

3717-1-07.1(E) / Poisonous or toxic materials: Sanitizers - criteria.
Critical Unapproved chemical sanitizer used on food contact surfaces. OBSERVED QUATERNARY SANITIZER CONCENTRATION IN BUCKET WAS GREATER THAN 400 PPM. TO EFFECTIVELY SANITIZE FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS, SANITIZER CONCENTRATIONS SHALL BE IN ACCORDANCE WITH THE MANUFACTURER'S SPECIFICATIONS (200 - 400 PPM). THE SANITARIAN INSTRUCTED THE PIC TO PROVIDE THE SANITIZER AT THE SPECIFIED LEVEL.

3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Improper storage of poisonous or toxic materials. OBSERVED CHEMICAL CLEANERS IN SPRAY BOTTLES HANGING ON THE BAR LINE SPEED RACKS NEXT TO FOOD. TO PREVENT FOOD FROM CONTAMINATION, CHEMICALS NEED TO BE STORED SEPARATELY AND SAFELY AWAY FROM FOOD. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO MOVE THE CHEMICALS AWAY FROM THE BOTTLES OF FOOD.

3717-1-04.1(K) / Food temperature measuring devices - accuracy.
Critical Food thermometers are not accurate. OBSERVED DURING CALIBRATION SMALL DIAMETER PROBE THERMOMETER (SDPT) WAS THIRTY-SEVEN DEGREES FAHRENHEIT. TO ENSURE DUALLY SCALED SDPT READ ACCURATELY, SDPT MUST BE CALIBRATED TO WITHIN ONE DEGREE PLUS OR MINUS THIRTY-TWO DEGREES FAHRENHEIT FOR ICE POINT METHOD OR TWO HUNDRED AND TWELVE DEGREES FAHRENHEIT FOR BOILING POINT METHOD. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO RECALIBRATE THE SDPT.

3717-1-05(H) / Capacity.
Critical Water source and/or hot water capacity not sufficient. OBSERVED THAT HOT WATER WAS NOT AVAILABLE FOR THE SINGLE RACK WAREWASHING MACHINE AND THE THREE - COMPARTMENT SINK IN THE KITCHEN AREA; TO MEET THE PEAK HOT WATER DEMANDS THROUGOUT THE FOOD SERVICE OPERATION, THE HOT WATER GENERATION AND DISTRIBUTION SYSTEMS SHALL BE OF SUFFICIENT CAPACITY.

3717-1-06.2(E) / Handwashing signage.
Handwashing sign(s) not posted. OBSERVED HANDWASHING SINKS LOCATED IN THE MENS' AND WOMENS' RESTROOMS NEED SIGNS TO NOTIFY THE EMPLOYEES TO WASH THEIR HANDS.

3717-1-04.1(Y) / Temperature measuring devices.
Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable.(OBSERVED NO THERMOMETERS IN REFRIGERATION UNITS).

3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. OBSERVED A CONTAINER OF FRYER OIL STORED DIRECTLY ON THE FLOOR IN THE KITCHEN AREA.

3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint.

3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. (OBSERVED WET WIPING CLOTHS STORED ON PREP SURFACES).

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.(OBSERVED IN KITCHEN).

3717-1-04.8(G)(1) / Kitchenware and tableware - handling of single-service and single use articles.
Single-service or single-use articles, kitchenware, or tableware not handled, displayed, or dispensed properly. OBSERVED SINGLE-USE ARTICLES (STRAWS) NOT DISPLAYED SO THAT CONTAMINATION OF LIP CONTACT SURFACES IS PREVENTED.

3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Fixed equipment not properly sealed or spaced for cleaning. OBSERVED THE GARBAGE DISPOSAL NOT PROPERLY SEALED TO THE WALL IN THE KITCHEN AREA.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. (OBSERVED IN TWO-DOOR FREEZER IN REAR KITCHEN AREA.).

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. OBSERVED AN ACCUMULATION OF FOOD RESIDUE AND DEBRIS ON THE SINGLE RACK WAREWASHING MACHINE IN THE KITCHEN AREA.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. OBSERVED AN ACCUMULATION OF ENCRUSTED DIRT AND FOOD RESIDUE ON THE HEAVY DUTY CAN OPENER HOLDER.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. . OBSERVED AN ACCUMULATION OF FOOD RESIDUE AND DEBRIS ON THE HOOD VENTILATION FILTERS ABOVE THE STOVE IN THE KITCHEN AREA.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. (OBSERVED ACCUMULATION OF FOOD AND DEBRIS IN REFRIGERATION UNIT GASKETS).

3717-1-05.4(O) / Using drain plugs.
No drain plugs in waste receptacle. (OBSERVED ON DUMPSTER OUTSIDE).

3717-1-06.1(R) / Outdoor refuse areas - curbed and graded to drain.
Outdoor refuse areas were not properly constructed. (OBSERVED NO CURB ON DUMPSTER OUTSIDE).

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. (OBSERVED REAR KITCHEN AREA NEEDS TO BE CLEANED).

3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. (OBSERVED ON WALLS ABOVE HAND SINK NEXT TO CULINARY SINK).

3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items and /or litter on premises. (OBSERVED ON THE GROUND NEAR THE OUTSIDE DUMPSTER AREA.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. OBSERVED AN ACCUMULATION OF FOOD DEBRIS ON THE CEILING TILES IN THE KITCHEN AREA.

3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. (OBSERVED REAR AREA FLOOR IS NOT SMOOTH AND EASILY CLEANABLE).

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. (OBSERVED WALLS IN KITCHEN NEED TO BE CLEANED).


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 20-April-2021




Comments


I - P - Employee Health: The operation had an employee health policy on file.

III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied.

VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. OBSERVED OPENED CONTAINERS / PACKAGES AND MISSING DATE MARKS ON THE FOLLOWING FOOD SUCH AS SALAMI, LETTUCE, AND CORNED BEEF; TO PREVENT THE GROWTH OF PATHOGENS THAT CAN LEAD TO FOODBORNE ILLNESS, REFRIGERATED, READY TO EAT TCS FOODS HELD MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH THE FOODS SHALL BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED. THE SANITARIAN INSTRUCTED THE PIC TO DISCARD ALL THE LISTED PRODUCTS; A VOLUNTARY DESTRUCTION FORM WAS ISSUED..

VI - TCS Food: TCS foods were not being held at the proper temperature.OBSERVED COLD TCS FOODS HELD AT THE IMPROPER TEMPERATURES OF FORTY – FIVE TO FORTY - SEVEN DEGREES FAHRENHEIT; TO PREVENT THE GROWTH OF PATHOGENS THAT CAN CAUSE A FOODBORNE ILLNESS, COLD TCS FOODS SHALL BE MAINTAINED AT FORTY – ONE DEGREES FAHRENHEIT OR BELOW. THE SANITARIAN INSTRUCTED THE PIC TO DISCARD THE FOODS. A VOLUNTARY DESTRUCTION FORM WAS ISSUED.