3717-1-02.4(C)(15) / PIC: duties - ensure written procedures and plans are maintained and implemented in the facility.
Critical Repeat Written procedures and plans are not maintained and implemented. The line checks for am were not completed today. The cooling logs for 2/21 were not completed.
3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Corrected During Inspection Improper washing of hands and arms. Observed food employees and wait staff turn off the faucet with their bare hands. Must use a towel when turning off the faucet.
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. The half and half is 48F at the waitress station.
3717-1-03.5(E) / Consumer advisory.
Critical Repeat Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The menu items the advisory applies to are not asterisked.
3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy.
Corrected During Inspection Ambient air and water thermometers are not accurate. The thermometer in the saute refrigerator read 50F and mine read 40F.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths. The wiping cloth solution was 100 ppm QUAT.
3717-1-03.2(K) / In-use utensils - between-use storage.
Repeat Corrected During Inspection In-use utensils improperly stored.
One of the salad mixing bowls was stored on top of a trash can between use.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. The can opener holder is soiled.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. The walls in the dishwashing area are soiled.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-February-2019
| Comments |
|---|
| III - Preventing Contamination by Hands: Food employee(s) are not using proper procedure when washing hands and arms. I - P - Employee Health: The operation had an employee health policy on file. VI - TCS Food: TCS foods were not being held at the proper temperature. VIII - Consumer Advisory: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. |