3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat OBSERVED PERSON IN CHARGE (PIC) DID NOT COMPLY WITH THE CODE BY HAVING NO CRITICAL VIOLATIONS DURING CURRENT INSPECTIONS. 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. THE SANITARIAN EDUCATED THE PIC ON WAYS TO PREVENT CRITICAL VIOLATIONS DURING SUBSEQUENT INSPECTIONS.
3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Corrected During Inspection SANITARIAN OBSERVED AN EMPLOYEE NOT WASHING HIS HANDS CORRECTLY. TO PREVENT CONTAMINATING FOOD, FOOD CONTACT SURFACES, UTENSILS, ETC., SANITARIANS MUST WASH THEIR HANDS WITH SOAP AND WARM WATER FOR A MINIMUM OF TEN TO FIFTEEN SECONDS AND THEN THOROUGHLY RINSE THEM OFF. THE WHOLE PROCESS SHALL TAKE A MINIMUM OF TWENTY SECONDS. SANITARIAN INSTRUCTED THE EMPLOYEE ON THE PROPER HAND WASHING PROCEDURES.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical OBSERVED AN ACCUMULATIONS OF ENCRUSTED FOOD DEBRIS ON THE CONTACT SURFACE OF THE VEGI DICER. TO PREVENT CONTAMINATION OF FOOD, CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. THE SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO CLEAN THE VEGI DICER.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection OBSERVED FOURTEEN AND A HALF POUNDS OF BEEF BRISKET WERE NOT DATE MARKED. TO PREVENT THE GROWTH OF FOODBORNE PATHOGENS, READY TO EAT (RTE) TCS FOODS PREPARED AND HELD REFRIGERATED FOR MORE THAN TWENTY-FOUR HOURS SHALL BE CLEARLY MARKED WITH THE DAY OR DATE BY WHICH THE FOOD SHALL BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED (MAXIMUM SEVEN DAYS). THE DAY THE CONTAINER IS OPENED SHALL BE COUNTED AS DAY ONE. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THE ABOVE LISTED COLD HELD TCS FOODS. FURTHERMORE, THE SANITARIAN CAPTURED THE ACTIVITY ON THE VOLUNTARY DESTRUCTION FORM.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Corrected During Inspection FOOD THAT EXCEEDS THE TEMPERATURE OR TIME SPECIFIED SHALL BE DISCARDED.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Repeat OBSERVED THE SERVER'S STATION ICE BIN AND THE BASEMENT AND PATIO BAR ICE MACHINES' CONDENSATE LINES WERE NOT PROPERLY AIR GAPPED. TO PREVENT BACKFLOW AND CONTAMINATION OF THE FOOD AND EQUIPMENT, THE CONDENSATE LINES SHALL BE AT LEAST ONE INCH ABOVE THE FLOOR DRAIN. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO ENSURE THAT THE CONDENSATE LINES ARE ONE INCH ABOVE THE FLOOR DRAIN.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink(s).
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at handwashing sink(s).
3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Corrected During Inspection Food employee(s) not wearing a hair/beard restraint.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Repeat Clean equipment and utensils not stored in a self-draining position and covered or inverted.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized (OBSERVED IN THE FRONT MAIN KITCHEN AREA. aLL CUTTING SURFACES FITTED TO THE COOLING UNITS MUST BE REPLACED OR RESURFACED).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (OBSERVED UNDERSIDE OF THE MEAT SLICER IN THE BASEMENT HAD ENCRUSTED FOOD DEBRIS ON THE NON-FOOD CONTACT AREA).
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Light intensity less than ten foot candles in required areas (OBSERVED THERE WERE ZERO FOOT CANDLES IN THE REAR OF THE BASEMENT DRY STORAGE).
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Repeat Light intensity less than fifty foot candles in required areas (OBSERVED THERE WERE ONLY TWENTY FOOT CANDLES IN THE SMOKER AREA AND ON THE FRONT MAIN LINE OF THE KITCHEN).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-July-2022
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| IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. X - P - Chemical: Toxic materials are properly identified and stored. III - Preventing Contamination by Hands: Food employee(s) are not using proper procedure when washing hands and arms. SANITARIAN OBSERVED AN EMPLOYEE NOT WASHING HIS HANDS CORRECTLY. TO PREVENT CONTAMINATING FOOD, FOOD CONTACT SURFACES, UTENSILS, ETC., SANITARIANS MUST WASH THEIR HANDS WITH SOAP AND WARM WATER FOR A MINIMUM OF TEN TO FIFTEEN SECONDS AND THEN THOROUGHLY RINSE THEM OFF. THE WHOLE PROCESS SHALL TAKE A MINIMUM OF TWENTY SECONDS. SANITARIAN INSTRUCTED THE EMPLOYEE ON THE PROPER HAND WASHING PROCEDURES. III - Preventing Contamination by Hands: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). SANITARIAN OBSERVED THAT THERE WAS NO SOAP AT THE PATIO BAR HAND SINK. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO PLACE SOAP AT THIS LOCATION. |