3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. TO EXERCISE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE PERSON IN CHARGE (PIC) SHALL COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. AT THE TIME OF THE INSPECTION, THE SANITARIAN INSTRUCTED THE PIC REGARDING THE CORRECTIVE ACTIONS NEEDED TO ENSURE NO CRITICAL VIOLATIONS OCCUR ON SUBSEQUENT INSPECTIONS.
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.OLBSERVED SRIARACHA MAYO AT 56 DEGREES FAHRENHEIT.TO PREVENT THE GROWTH OF PATHOGENIC BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, TCS FOODS ARE TO BE MAINTAINED AT A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR BELOW, OR A TEMPERATURE OF 135 DEGREES FAHRENHEIT OR ABOVE, EXCEPT DURING PREPARATION, COOKING, OR COOLING, OR WHEN TIME IS USED AS THE PUBLIC HEALTH CONTROL.
CORRECTIVE ACTION: PIC DISCARDED MAYO. ( STEAK STATION)
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet.OBSERVED THE ICE MACHINE BEHIND SUSHI STATION DRAIN PIP IS DIRECT PLUMBED INTO THE FLOOR DRAIN.TO PREVENT CONTAMINATION CAUSED BY BACKFLOW, THE AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE FLOOR DRIAN OF THE ICE MACHINE SHALL BE AT LEAST TWICE THE DIAMETER OF THE WATER SUPPLY INLET AND MAY NOT BE LESS THAN ONE INCH.
CORRECT BY 7/20/23 (, MAIN KITCHEN)
3717-1-03.2(M) / Wiping cloths - use limitation.
Repeat Corrected During Inspection Improper use and/or maintenance of wiping cloths.OBSERVED WIPING CLOTHS ON COUNTER TOPS WHEN NOT IN USE. (MAIN KITCHEN AREA)
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed.OBSERVED THE PLASTIC DOOR ON THE WARMER IS BROKEN ( MAIN KITCHEN)
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted.OBSERVED THE GASKET SEAL ON COLLER DOORS ARE BROKEN ( REV, AND STEAK)
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized.OBSERVED CUTTING BOARD ATTHE SALAD STATION IS SERVERLY SCORED ( MAIN KITCHEN)
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean.OBSERVED THE INTERIOR OF MICROWAVE OVENS HAS OLD FOOD DEBRIS UPON IT SURFACES. (MAIN KITCHEN)
3717-1-05.4(N) / Covering receptacles.
Waste receptacles not covered properly.OBSERVED TRASH CAN WITHOUT COVERS. INSIDE THE FOOD OPERATION TRASH RECEPTACLES ARE TO BE COVERED IS TRACH CAN IS FULL OR NOT IN CONTINUOUS USE. (MAIN KITCHEN)
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.OBSERVED WALK IN COOLER FLOOR HAS SPILLED MILK UPON THE FLOOR (MAIN KITCHEN)
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-August-2023
| Comments |
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| THIS OPERATION CONSIST OF REV,EMBER, GEORGIO'S ,STEAK, THE SALAD BAR. AND MAIN KITCHEN. |
| III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. VI - TCS Food: TCS foods were not being held at the proper temperature..OLBSERVED SRIARACHA MAYO AT 56 DEGREES FAHRENHEIT.TO PREVENT THE GROWTH OF PATHOGENIC BACTERIA THAT CAN LEAD TO FOODBORNE ILLNESS, TCS FOODS ARE TO BE MAINTAINED AT A TEMPERATURE OF 41 DEGREES FAHRENHEIT OR BELOW, OR A TEMPERATURE OF 135 DEGREES FAHRENHEIT OR ABOVE, EXCEPT DURING PREPARATION, COOKING, OR COOLING, OR WHEN TIME IS USED AS THE PUBLIC HEALTH CONTROL. CORRECTIVE ACTION: PIC DISCARDED MAYO. ( STEAK STATION) VII - Protection from Contamination: .OBSERVED THE ICE MACHINE BEHIND SUSHI STATION DRAIN PIPE IS DIRECT PLUMBED INTO THE FLOOR DRAIN.TO PREVENT CONTAMINATION CAUSED BY BACKFLOW, THE AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE FLOOR DRIAN OF THE ICE MACHINE SHALL BE AT LEAST TWICE THE DIAMETER OF THE WATER SUPPLY INLET AND MAY NOT BE LESS THAN ONE INCH. CORRECT BY 7/20/23 (, MAIN KITCHEN) |