3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Improper bare-hand contact with RTE foods. Food employee was handling cooked waffle fries with their bare hands.
3717-1-03.1(R)(2) / Shellstock - recording the date of sale or service
Critical Date the last shellstock was sold or served was not recorded on the label. The shellfish tags were not dated when the last shellfish was sold. When it is dated it must be in chronological order.
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures
Critical Hot water for mechanical sanitization is below required temperature. The plate temperature of the dishes was 155F-157F. The plate temperature must reach 160F to properly sanitize the dishes. Rewash all the dishes that went through the dishwasher for lunch.
3717-1-06.2(E) / Handwashing signage.
Handwashing sign(s) not posted. No wash your hand sign at the main dinning room at the back of the house.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed. ROPed package of fish was being thawed in the refrigerator and the packaging was not opened.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Silverware is stored in a variety of directions allowing for contamination.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. The fan grate for the fan by the dishwasher is soiled.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 09-September-2019
| Comments |
|---|
| There is a HACCP plan available. The proteins are seared, bagged with seasoning and vegetables then cooked sous vide. |
| 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. III - Preventing Contamination by Hands: Observed food employee touching ready-to-eat food with bare hands. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. |