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

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 CRITICAL VIOLATIONS IN THE FACILITY AT THE TIME OF THE INSPECTION. IN ORDER TO PREVENT CRITICAL VIOLATIONS, THE PIC MUST MAINTAIN MANAGERIAL CONTROL OVER THE FACILITY AT ALL TIMES.
Correct By: 21-Aug-2023
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. OBSERVED STEAK BOTH RAW AND COOKED BEING HELD IN THE TEMPERATURE DANGER ZONE. IN ORDER TO PREVENT THE GROWTH OF PATHOGENS, ALL COLD HELD TCS FOOD MUST BE KEPT AT 41 DEGREES F. OR BELOW. PIC PLACED ITEMS IN THE COOLER TO COOL DOWN.

3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink(s). OBSERVED NO PAPER TOWELS AT THE HANDWASHING SINK.

3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. OBSERVED IN USE UTENSILS STORED IN A BUCKET OF SANITIZER. PIC INFORMED THEY MUST EITHER BE ON A CLEAN SURFACE OR IN HOT WATER 135 DEGREES F OR ABOVE.

3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. OBSERVED WATER DAMAGED CEILING TILES IN THE KITCHEN.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 16-August-2023




Comments
I - P - Employee Health: The operation had an employee health policy on file. OBSERVED AN EMPLOYEE HEALTH POLICY ON FILE IN THE FACILITY.

III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s). OBSERVED NO PAPER TOWELS AT THE KITCHEN HANDWASHING SINK. IN ORDER TO PROMOTE GOOD HAND HYGIENE, THE SINK MUST BE SUPPLIED WITH SOAP AND PAPER TOWELS. THE PIC PLACED PAPER TOWELS AT THE SINK.

VI - TCS Food: TCS foods were not being held at the proper temperature. OBSERVED STEAK BEING HELD AT 67 DEGREES F AND RAW STEAK HELD AT 71 DEGREES F. IN ORDER TO PREVENT THE GROWTH OF PATHOGENS, ALL COLD HELD TCS FOOD MUST BE KEPT AT 41 DEGREES F OR BELOW. PIC PLACED ITEMS IN THE COOLER TO COOL DOWN TO THE APPROPRIATE TEMPS.