3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat PIC unable to demonstrate knowledge by having no critical violations.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands when required.OBSERVED DISHWASHER AND GRILL COOK NOT PROPERLY WASHING HANDS AFTER SWITCHING TASKS.
TO PREVENT CONTAMINATION AND THE SPREAD OF FOOD BORNE ILLNESSES ALL FOOD EMPLOYEES SHALL WASH THEIR HANDS AFTER HANDLING SOILED EQUIPMENT OR UTENSILS; DURING FOOD PREP OR WHEN SWITCHING BETWEEN WORKIING WITH RAW FOOD AND WORKING WITH READY TO EAT FOOD.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are unclean. OBSERVED CAN OPENER WITH ENCRUSTED FOOD DEBRIS ON IT.
TO PREVENT CONTAMINATION ALL FOOD CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Improper cooling of TCS food. OBSERVED COOKED FALAFEL PATTIES SITTING OUT FOR TWO HOURS AT A TEMPERATURE OF 82 DEGREES FAHRENHEIT. PIC VOLUNTARY DISCARDED.
TO PREVENT THE SPREAD OF FOOD BORNE ILLNESSES COOKED TIME/TEMPERATURE CONTROLLED FOOD SHALL BE COOLED WITHIN TWO HOURS FROM 135 DEGREES FAHRENHEIT TO 70 DEGREES FAHRENHEIT; WITHIN A TOTAL OF SIX HOURS FROM 135 DEGREES FAHRENHEIT TO 4O DEGREES FAHRENHEIT OR LESS.
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 IN BOH GRILL COOLER CHICKEN BREAST HELD AT 48 DEGREES FAHRENHEIT, MAYONNAISE HELD AT 54 DEGREES FAHRENHEIT, SHREDDED CHEDDAR CHEESE HELD AT 48 DEGREES FAHRENHEIT, AND ROMAINE LETTUCE HELD AT 48 DEGREES FAHRENHEIT. IN FOH DISPLAY COOLER TUNA SALAD HELD AT 45 DEGREES. SALAD STATION ROMAINE LETTUCE BEING HELD AT 52 DEGREES FAHRENHEIT, BOILED EGGS HELD AT 44 DEGREES FAHRENHEIT, TABULI SAUCE HELD AT 65 DEGREES FAHRENHEIT, SHREDDED CHEDDAR CHEESE HELD AT 45 DEGREES FAHRENHEIT.
TO PREVENT CONTAMINATION AND THE SPREAD OF FOOD BORNE ILLNESSES ALL TCS AND READY TO EAT FOODS SHALL BE HELD AT 41 DEGREES FAHRENHEIT AND BELOW.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Ready-to-eat, TCS food not properly discarded when required. OBSERVED CHIPOTLE AOLI SAUCE BEING HELD IN WALK IN COOLER PAST ITS DATE MARK OF 9/2/2020. PIC VOLUNTARILY DISCARDED.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. OBSERVED IN THE WALK IN COOLER A GALLON OF MILK, BREAKFAST SAUSAGE, POTATOES, TOMATOES, AND MOZZARELLA CHEESE WITHOUT A DATE MARK. ALSO A CHIPOTLE AOLI SUACE THAT WAS PAST ITS DATE MARK.
TO PREVENT CONTAMIANTION AND THE SPREAD OF FOOD BORNE ILNESSES, FOOD HELD OR PREPARED FOR MORE THAN 24 HOURS IN A FOOD SERVICE OPERATION SHALL BE PROPERLY DATE MAKRED TO INDICATE THE DATE OR DAY WHICH THE FOOD SHALL BE USED AND OR COMSUMED. Correct By: 30-Sep-2020
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Repeat Improper storage of poisonous or toxic materials. OBSERVED OVEN SANITIZING TABLETS, AND GRILL CLEANER BEING STORED UNDERNEATH CONVECTION OVEN NEXT TO CLEAN COOKING UTENSILS.
TO PREVENT CONTAMINATION POISONOUS OR TOXIC MATERIALS SHALL BE STORED SO THEY CAN NOT CONTAMINATE FOOD; EQUIPMENT, UTENSILS, LINENS, SINGLE SERVICE, AND SINGLE USE ARTICLES.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. OBSERVED NO AIR GAPS IN WALK IN COOLER, THREE COMPARTMENT SINK, AND STEAMER CONDENSATE LINES.
TO PREVENT BACKFLOW CONTAMINATION, THE CONDENSATE LINE SHALL BE PROPERLY AIR GAPPED TO A MINIMUM OF ONE INCH ABOVE THE FLOOR DRAIN.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events. OBSERVED NO VOMITING/DIARRHEAL CLEAN UP POLICY IN FACILITY.
3717-1-06.2(E) / Handwashing signage.
Repeat Handwashing sign(s) not posted.OBSERVED NO HANDWASHING SIGNAGE POSTED BY THE HANDWASHING SINKS OR NONE IN RESTROOMS.
3717-1-04.5(C) / Cooking and baking equipment - cleaning frequency
Cooking and/or baking equipment not cleaned when required.OBSERVED BUILD UP OF FOOD DEBRIS AND ENCRUSTED FOODS IN THE TOASTER, ON THE RACKS OF THE CONVECTIONAL OVEN, AND ON THE FOOD MIXER ALL IN BOH.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible.OBSERVED NO SMALL DIAMETER PROBE THERMOMETER IN FACILITY.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled. OBSERVED CONDIMENT BOTTLE AT SALAD STATION WITHOUT PROPER LABEL.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items. OBSERVED IN WALK IN COOLER CUT POATOES, BREAKFAST SAUSAGE, CUT BEEF BEING STORED IN CONTAINERS WITHOUT LIDS; IN BOH GRILL AREA BUCKET OF FRENCH FRIES SITTING NEXT TO FRYER WITHOUT LID.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Repeat Food not protected from contamination. OBSERVED SALAD STATION EMPLOYEE USING SMALL SINGLE USE DRESSING CONTAINERS AS SCOOPS FOR THE SALAD TOPPINGS.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation. OBSERVED SALAD STATION EMPLOYEE WEARING A WRIST WATCH.
3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Improper use and/or maintenance of wiping cloths. OBSERVED WET WIPING CLOTHS SITTING ON FOOD PREP TABLE IN GRILL AREA.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. OBSERVED CONTAINER OF UTENSILS AT SALAD STATION, UNDERNEATH CONVECTION OVEN, AND ON STORAGE RACK IN BOH ALL NOT INVERTED. ALSO OBSERVED COOKING UTENSILS IN GRILL AREA BEING STORED IN BUCKET OF WATER
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. BOWLS IN FOH TAKE OUT FOOD PREP AREA NOT INVERTED. PLATES AND BOWLS IN BOH ABOVE SANDWICH PREP AREA NOT INVERTED.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Repeat OBSERVED TAKE OUT BAGS BEING STORED ON THE FLOOR IN FOH AND BOH. OBSERVED TAKE OUT SALAD DRESSING CONTAINERS BEING STORED IN BOX ON FLOOR IN BOH NEAR GRILL AREA.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination. OBSERVED DRINKING STRAWS NOT PROPERLY STORED IN FOH.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. OBSERVED cutting boards and pizza paddle with deep grooves.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. OBSERVED A BUILD UP FOOD DEBRIS AND CARBON ON SALAD STAION AND 2ND GRILL AREA COOLERS.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. OBSERVED A BUILD UP OF DUST AND DEBRIS ON BOH DRY FOOD STORAGE RACK.
3717-1-05.4(N) / Covering receptacles.
Waste receptacles not covered properly. OBSERVED RECEPTACLES THROUGHOUT THE FACILITY IN FOH AND BOH WITHOUT LIDS.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items and /or litter on premises. OBSERVED FLUORESCENT LIGHT BULBS BEING STORED IN WALK IN COOLER, DRAIN CONE.
3717-1-06.2(K) / Dressing areas and lockers - designation.
No dressing rooms or lockers for employees that routinely change clothes onsite. OBSERVED UMBRELLA BEING STORED IN WALK IN COOLER DRAIN CONE IN BOH.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-September-2020
| Comments |
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| VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. CONSUMERS WERE PROPERLY INFORMED OF THE INCREASED RISK OF CONSUMING RAW FOOD, WHICH ARE MARKED ON THE MENU WITH AN ASTERISK ALERTING THEM OF THE SIGNIFICANT RISK. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. OBSERVED CHICKEN BREAST COMING OFF THE GRILL AT 175 DEGREES FAHRENHEIT. SANITARIAN INFORMED THE PIC THAT, THAT WAS A GOOD TEMPERATURE BUT ALSO DISCUSSED THE IMPORTANCE OF ALL POULTRY BEING COOKED TO A MINIMUM OF 165 DEGREES FAHRENHEIT. III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so. THE DISHWASHER HAS TO BE KNOWLEDGEABLE OF HIS DUTIES TO PREVENT CROSS-CONTAMINATION. THE DISHWASHER HANDLES BOTH SOILED AND CLEAN EQUIPMENT. AFTER RUNNING THEM THROUGH THE DISHWASHER, TO PREVENT CROSS CONTAMINATION THE DISHWASHER SHOULD WASH HIS HANDS AND REPLACE HIS GLOVES. X - Chemical: Observed toxic materials improperly identified, stored and used. SANITIZING TABLETS, OVEN CLEANERS WERE BEING STORED NEXT TO CLEAN UTENSILS AND FOOD EQUIPMENT. TO PREVENT CONTAMINATION OF FOOD, UTENSILS, SINGLE SERVICE ARTICLES, SINGLE USE ARTICLES, EQUIPMENT, AND LINENS, POISONOUS AND TOXIC MATERIALS SHOULD BE STORED IN AN AREA AWAY FROM THESE SURFACES. |