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 AN ACCUMULATION OF FOOD DEBRIS ON TWO CUTTING KNIVES AND (KNIVES STORED) MAGNETIC KNIFE HOLDER IN KITCHEN PREP COOKING AREA. TO PREVENT THE GROWTH OF BACTERIA THAT CAN LEAD TO AN FOODBORNE ILLNESS, SHALL BE CLEAN TO SIGHT AND TOUCH. INSTRUCTED THE PIC TO WASH, CLEAN, AND SANITIZE CUTTING KNIVES AND KNIFE HOLDER..
3717-1-06.2(B) / Handwashing cleanser - availability.
Repeat No soap at handwashing sink(s). OBSERVED HANDWASHING SOAP NOT AVAILABLE INSIDE STAFF RESTROOM AREA.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Repeat No towels or drying device at the handwashing sink(s). OBSERVED HAND DRYING TOWELS (ADJACENT TO ENTRANCE FROM DELI / MEATS) NOT AVAILABLE IN KITCHEN COOKING PREP AREA.
3717-1-04.1(Y) / Temperature measuring devices.
Repeat Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. OBSERVED THERMOMETER NOT PRESENT INSIDE HOT HOLDING DISPLAY CASE IN HOT FOODS / BAKERY AREA.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items. OBSERVED CASES OF WATER AND ALCOHOLIC BEVERAGES STORED ON (NOT SIX - INCHES ABOVE) FLOOR ACROSS CASH REGISTERS IN STORE FACILITY.
3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized. OBSERVED CUTTING BOARDS SCRATCHED AND SCORED IN KITCHEN COOKING PREP AREA.
3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting blocks or boards cannot be effectively cleaned and sanitized. OBSERVED CUTTING BOARDS SCRATCHED AND SCORED IN MEAT PREP AREA.
3717-1-05.4(G) / Storage areas, rooms, and receptacles - capacity and availability.
Repeat Adequate area and/or receptacles for refuse, recyclables, or returnables not provided. OBSERVED RECEPTACLE (TRASH CAN) NOT AVAILABLE UNDER HANDWASHING SINK IN (SECOND) PREP KITCHEN AREA.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 16-May-2022
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.4(B)(1)/PIC: Demonstration of Knowledge - No Critical Violations PIC unable to demonstrate knowledge by having no critical violations. VIOLATIONS DURING THE CURRENT INSPECTION. TO EXERCISE ACTIVE MANAGERIAL CONTROL OVER THE FOOD SERVICE OPERATION, THE PIC SHALL COMPLY WITH THE CODE BY HAVING NO THE PERSON IN CHARGE DID NOT COMPLY WITH THE CODE BY HAVING CRITICAL VIOLATIONS DURING THE CURRENT INSPECTION. THE SANITARIAN EDUCATED THE PIC ON WAYS TO PREVENT CRITICAL VIOLATIONS DURING SUBSEQUENT INSPECTIONS. |
| 3717-1-05.1(C)(1)/Handwashing sink - required water temperature Handwashing sink water below 100°F. OBSERVED HANDWASHING SINK MAINTAINED AT THE IMPROPER TEMPERATURE OF EIGHTY - TWO DEGREES FAHRENHEIT IN (SECOND) PREP AREA. |
| 3717-1-04.4(I)/Manual warewashing equipment - wash solution temperature. Manual wash solution not being maintained at 110˚ F or above. OBSERVED HOT WATER FROM THE THREE - COMPARTMENT SINK MAINTAINED AT THE IMPROPER TEMPERATURE OF EIGHTY - TWO DEGREES FAHRENHEIT IN (SECOND) PREP KITCHEN AREA. TO PREVENT THE GROWTH OF BACTERIA, ALL MANUAL WAREWASHING EQUIPMENT SHALL BE MAINTAINED AT NOT LESS THAN ONE - HUNDRED TEN DEGREES FAHRENHEIT. INSTRUCTED THE PIC TO CORRECT THIS ISSUE. |
| Comments |
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| CRITICAL VIOLATION CORRECTED. |