3717-1-02.4(C)(16) / PIC: duties - ensure written procedures and plans are maintained and implemented in the facility.
Critical The policy and procedures are not followed in the establishment.
3717-1-02.4(B)(2)(k) / PIC: Demonstration of Knowledge - Explaining correct procedures for cleaning and sanitizing
Critical PIC unable to demonstrate knowledge of cleaning and sanitizing.
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.
3717-1-02.4(C)(14) / 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.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Repeat Corrected During Inspection Food employee(s) did not wash hands when required. Food employee who made a glass of water with a lemon, did not wash hands before starting the task.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Repeat Corrected During Inspection Food employee(s) did not wash hands when required. Food employee did not wash their hands before taking temperatures. Food employee touched the trash can and then put gloves on without washing their hands.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. The rear prep area handsink was blocked by a trash can.
3717-1-03.1(L) / Package integrity - specifications for receiving
Critical Corrected During Inspection Food package(s) received in poor condition. There was a dented can good in the can good storage rack. The can good was discarded.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. There were raw strip steaks stored over ready to eat food in the meat walk in refrigerator.
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures
Critical Corrected During Inspection Hot water for mechanical sanitization is below required temperature. The dishwasher maximum registering reading thermometer reached 147F-157F. The dishes were not getting sanitized. Rewashed all the dishes in the kitchen.
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. The panini grill surface was 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. The 2 robo coup units were soiled on the food contact surfaces. The tomato slicer in the prep area was 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. Food contact surfaces were soiled and stored with clean dishes in various dish and utensil storage areas. Dishes coming out of the dishwasher were soiled. The mechanized can opener tip was soiled. The oasis machines in each bar had food contact surfaces that were soiled. The Taylor machines at each bar had food contact surfaces that were soiled. Various tea nozzles were soiled in the waitress stations and kitchen.
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. A pretzel was placed on the cooking surface in the turbo chef on the line contaminating the pretzel.
3717-1-03.6(A) / Discarding/reconditioning unsafe, adulterated, or not honestly presented food
Critical Unsafe, adulterated or not honestly presented food not discarded or properly reconditioned. There was foreign matter in the cornmeal in dry storage, in the sugar, flour,and cracker crumbs also had foreign matter in the containers.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food.The rice was cooling for 2 hours and was 129F. Spaghetti was cooling for an hour at room temperature and was 101F.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. There was a bag of chile stored at room temperature and was 70F. Whipped topping in the second bar was 52F. The end refrigerator on the line had fish 61F, chicken 47F, shrimp 48F. Items were discarded according to company policy.
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. The commercially prepared salad dressings in the refrigerator by the walkin were opened over 24 hours and not date marked. The Caribbean jerk sauce, and teriyaki was stored at room temperature and were opened over 24 hours and the bottles said keep refrigerated. Andoulile gravy was 8/9, Marinara was dated 8/11, chile was dated 8/11. There were individually packaged bags of lettuce over 24 hours old and not date marked on the line. There were bags of precooked chicken wings that were not date marked and over 24 hours old. There was no date on the sliced tomatoes and the roasted peppers were dated 8/11 in the vegetable walkin. Marinara was over 24 hours and not date marked in the walkin refrigerator. There was an opened carton of pasteurized eggs that was not date marked and was over 24 hours old.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. The items that were date marked within 24 hours or past their expiration were discarded.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled. Wiping cloth solution bucket on the back line was not labeled.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Improper storage of poisonous or toxic materials. There was a bottle of ketchup and a box of single use gloves stored next to chemicals in the office.
3717-1-03.4(K) / Reduced oxygen packaging without a variance- criteria.
Critical Corrected During Inspection Improper packaging of food using reduced oxygen packaging without a variance. Rice, chicken Tinga, bbq sauce is hot filled and bag is sealed and chilled, but there is no HACCP plan available. Discontinue until a HACCP plan is available. Items were discarded by operator.
3717-1-03.4(J) / Variance Requirement
Critical Corrected During Inspection Conducting a special process without a required variance. The black beans are cooked chilled and then bagged. There is no variance for this procedure. Items were discarded. Discontinue practice.
3717-1-06.4(K) / Controlling pests.
Critical Presence of live fruit flies throughout the kitchen and all the bars.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Corrected During Inspection Food contact surfaces not easily cleanable. The ice paddle had deep cuts and discolored on the food contact surfaces.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. There drain pipes for the 1st ice machine that had no air gap between the pipe and floor drain. The second ice machine had no air gap on 3 of the drain pipes. Waitress Station ice bin drain extends into the recessed floor drain. Bar waitress station ice bin drain has no air gap.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have an employee with level two certification in food protection.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Corrected During Inspection Employee eating, drinking, or using tobacco in non-designated area. Employee drinks were stored in designated locations on the line, top shelf and rear prep area a bottle of pop was stored on the floor. These are not designated locations.
3717-1-06.2(E) / Handwashing signage.
Handwashing sign(s) not posted at the 3 bars hand sinks, and cookline handsink.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Corrected During Inspection Improper method for cooling TCS foods. The cooling methods used for the rice, and crab cake mix were not according to the rules, they were being left a room temperature for to long without temperature controls. The food employees were multiuse tasking left food that was TCS at room temperature to begin another task.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed. There was fish in ROP packaging in the walking meat refrigerator and the packaging said that fish packaging should be opened when refrigerated. Mahi mahi, salmon and cod.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Corrected During Inspection Food thermometer not readily accessible. In the second bar refrigerator where the whipped topping was stored there was no thermometer.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. Working containers on the line were not labeled.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. The doors to the delivery area has a gap. that would allow access by a mouse.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items. There was bagged chicken stored in a bag in a container that was soiled in a drawer on the cook line. The bulk storage containers were soiled on the inside; flour, cracker crumbs, sugar and panko. In bar #3 there were food containers stored in an unknown liquid. Remove food from containers and put in clean, sanitized containers and elevate the new containers so they do not sit in water. Containers of sour mix were stored on the floor in the liquor room. There were bags of strawberries and mango stored open in the keg room. Liquor bottles stored on a shelf 4 inches from the floor, shelf must be 6".
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) beards were not effectively restrained.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths. Wiping cloth was stored in a solution that was less than 150 ppm on the back line.
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored. The tongs were stored on the handles of equipment on the line and the handles were soiled. The ice scrapper was stored next to the broom by ice machine number 2 contaminating the ice scrapper.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Corrected During Inspection Clean equipment and utensils not stored in a self-draining position and covered or inverted. Clean cutting boards were stored with soiled cutting boards.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Corrected During Inspection Equipment and utensils are not being air dried. Dishes were being washed and put away wet. Pan lids were stored in containers that have water in the bottom.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Corrected During Inspection Clean equipment and utensils not stored in a self-draining position and covered or inverted. The bowl storage rack by the walkin were stored food contact surface up and there was no shield on the top to shield the bowls. Utensils and silverware was stored in soiled containers. Silverware was stored food contact surface up in containers
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Corrected During Inspection There was a box of single service items stored on the floor in the keg room and the box was in a liquid substance.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
There are film and foil boxes that are soiled and the foil and/or film must be removed from those boxes.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Single service containers on the line were stored food contact surface up.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Menus are being used to line shelves in the bar.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. Several margarita machine leak.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. Dish racks damaged and scratched.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. The manual food chopper handle was damaged and the bolt to hold the blade on the bottom was missing.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Fixed equipment not properly sealed or spaced for cleaning. All prep tables, sinks in the kitchen are not sealed to the walls.
3717-1-04.1(GG) / Equipment compartments - drainage.
Corrected During Inspection Equipment compartment not designed to facilitate complete draining. There was an unknown liquid pooling in the bottom of the beer refrigerator in bar #3. Remove food from containers and put in a clean and sanitized container.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. The handle on a spatula was damaged. Remove from service
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Repeat Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Corrected During Inspection No sanitizer test kit available. No chlorine test strips.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. The base of the ice carts at ice machine one were soiled.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. All non food contact surfaces on the prep line, cookline were soiled. The door handle to the meat walkin was soiled. the doors to the ice machine were soiled. The outside of the trash cans were soiled. Food employee placed their keys on a prep table soiling the surface. Outside of various food containers were soiled in the refrigeration units. The Robo coup non food contact surfaces were soiled. All of the storage shelves throughout establishment were soiled. The food carts were soiled in the operation. The storage shelf in the mop area was soiled. The pop shelf was soiled. The inside of the turbo chef and microwaves were soiled. There was a carbon buildup on several pans on the line. The dipper well was soiled.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. The speed racks were soiled.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Corrected During Inspection Non-food contact surfaces of equipment are unclean. The ice scoop holder by ice machine one was soiled.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. All of the handsinks, 3 compartment sink, prep sinks were soiled.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. The knife racks are soiled in the kitchen.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Clean side of the drain board of the dishwasher had food particles on it.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Top of the dishwasher is soiled. Inside 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 dishwasher curtains are soiled.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Cabinet in Bar 3 under the beer taps was soiled inside.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. The water line going through the water filter at the second waitress station leaked. The handsink at the dishwashing area drain leaks.
3717-1-05.4(G) / Storage areas, rooms, and receptacles - capacity and availability.
No trash can was available by the handsink at ice machine 1.
3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids
Outdoor refuse containers without tight fitting lids, doors, or covers. There were no lids on the garbage can that were full and stored in the back hall
3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Corrected During Inspection Improperly cleaned storage area for refuse, recyclables, or returnables. The was debris on the ground around the dumpster.
3717-1-05.4(F)(1) / Outside receptacles - tight fitting lids
Outdoor refuse containers without tight fitting lids, doors, or covers. One of the lids on the dumpster was missing.
3717-1-05.4(Q) / Cleaning receptacles.
Waste receptacles or handling units not cleaned and maintained. The trash can carts were soiled.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The walls in the dishwashing area are soiled.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items and /or litter on premises. There is a food chopper that is broken and no longer works. Remove from the establishment.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The hoods on the cookline and prep area are soiled.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The floor was soiled under equipment, along the coving in the prep area cooking line, and each bar. There was also dust on the ceiling throughout kitchen.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. There was a dust buildup on the grates in the walkin refrigerators. The plastic shield in the produce walkin refrigerator were soiled. The floor was soiled in the walkin freezer. In the barrel room the floor was soiled.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. There are holes in the wall by the mop sink and various areas in the kitchen. Seal holes.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The floors at all the bars are soiled and have debris under equipment.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles in required areas. Along the cook line there was 30-35 foot candles
3717-1-06.1(I) / Light bulbs - protective shielding.
Corrected During Inspection No protective shielding on lights. Heat lamp bulbs not shielded.
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: 13-August-2019