3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. The handsink by the furnace in the kitchen had a lid from a container in it.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. The meat slicer was soiled after it was cleaned. The can opener tip was soiled.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. The ice tea nozzle is soiled.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. The potato soup was 122F-135 F on display.
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. The salsa was 48F, corn relish 48F and humus was 45F on top of the sandwich block on the line. The containers were sit in another container on the line.
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. The items for the salad bar are on a speed rack. The speed rack is brought out and sits at room temperature until all of the items are prepared and ready to be set out. Today the speed rack set out for 90 minutes and the black beans were 59F and the chicken was 62F.
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. The lime aioli was dated 5/16, citrious hummus 5/28, and veggie stock dated 4/24. There was also roasted garlic that was over 24 hours old and not dated.
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. There was no air gap observed on the prep sink drain.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee was not wearing a hat. Food employee with facial hair was not wearing a beard guard.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. The ice scoop for the ice machine is stored on a soiled surface.
3717-1-03.2(K) / In-use utensils - between-use storage.
Repeat Corrected During Inspection In-use utensils improperly stored. Utensils stored in water at 122F on the line.
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored. Ice scoop at the bar had the ice scoop handle stored in the ice.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Ice buckets are stored on the floor in the ice machine room.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. The outside of the dishwasher is soiled. the can opener holder is soiled. Storage shelves are soiled. Dishracks are soiled. The top of the soup station is soiled.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The walls are soiled in the kitchen. The floor drains have a buildup of soil in them behind the bar. The floor in the storeroom is soiled.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Repeat Light intensity less than fifty foot candles in required areas. The lithe level on the cook line are 18-22 foot candles. Over the met slicer it is 22 foot candles.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 06-June-2019
| Comments |
|---|
| I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VI - TCS Food: TCS foods were not being held at the proper temperature. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. |