3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical Corrected During Inspection OBSERVED PERSON IN CHARGE (PIC) IMPROPERLY EXPLAINED THE TWO - STAGE COOLING PROCESS; TO DEMONSTRATE KNOWLEDGE, THE PIC SHALL STATE THE REQUIRED TEMPERATURES AND TIMES FOR COOLING TCS FOOD. THE SANITARIAN SUCCESSFULLY EDUCATED THE PIC.
3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical 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.
3717-1-02.4(B)(2)(i) / PIC: Demonstration of Knowledge - Identifying major food allergens
Critical Corrected During Inspection OBSERVED THE PERSON IN CHARGE (PIC) HAD NOT IDENTIFIED THE MAJOR FOOD ALLERGENS. TO DEMONSTRATE KNOWLEDGE, THE PIC SHALL IDENTIFY THE MAJOR FOOD ALLERGENS (MILK, WHEAT, FISH, SOY, EGGS, PEANUTS, AND TREENUTS. THE SANITARIAN SUCCESSFULLY EDUCATED THE PIC.
3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical AN EMPLOYEE HEALTH POLICY IS NOT PROVIDED FOR THE FOOD SERVICE OPERATION. FOOD EMPLOYEES ARE NOT INFORMED IN A VERIFIABLE MANNER OF THEIR RESPONSIBILITY TO REPORT TO THE PERSON IN CHARGE (PIC) INFORMATION ABOUT THEIR HEALTH AS IT RELATES TO COMMUNICABLE DISEASE AND DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. TO PREVENT THE SPREAD OF DISEASE, THE PIC MUST ENSURE THAT THE EMPLOYEES ARE AWARE OF REPORTING THE REQUIREMENTS FOR COVID-19 SYMPTOMS, MAJOR SYMPTOMS OF CONCERN SUCH AS DIARRHEA AND JAUNDICE AND THE THIRTEEN REPORTABLE DISEASES. THE INSPECTOR PROVIDED UPDATED HEALTH POLICY WHICH INCLUDES COVID-19 SYMPTOMS TO THE PIC. SANITARIAN INSTRUCTED THE PIC TO SECURE SIGNATURES OF EMPLOYEES ON A SHIFT WITH A COMMITMENT TO PROVIDE POLICY COPIES FOR ALL BACK-OF-HOUSE (BOH) EMPLOYEES.
3717-1-02.2 (B) / Hands and arms: cleaning procedure
Critical Corrected During Inspection SANITARIAN OBSERVED AN EMPLOYEE NOT WASHING HER 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.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection SANITARIAN OBSERVED CHICKEN WINGS IN THE WALK-IN COOLER WHICH HAVE BEEN COOLING FOR 2.25 HOURS WERE AT 74°F. TO PREVENT BACTERIAL GROWTH THAT CAN LEAD TO FOODBORNE ILLNESS, COOKED TCS FOODS SHOULD BE COOLED FROM 135°F TO 70°F WITHIN TWO HOURS AND FROM 70°F TO 41°F WITHIN FOUR HOURS. SINCE THE TCS FOOD DID NOT COOL PROPERLY WITH IN THE FIRST STAGE, THE SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THE CHICKEN WINGS.
3717-1-03.5(E) / Consumer advisory.
Critical OBSERVED THERE WAS NO DISCLOSURE ON THE MENU FOR ALL UNDERCOOKED ITEMS. TO INFORM CONSUMERS OF THE INCREASED RISK OF FOODBORNE ILLNESS, A DISCLOSURE (ASTERISKING) SHALL IDENTIFY FOODS OFFERED IN A RAW OR UNDERCOOKED FORM. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO PROVIDE THE DISCLOSURE ON THE MENU.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical OBSERVED THE ICE BIN CONDENSATE LINE AT THE MAIN BAR WAS NOT PROPERLY AIR GAPPED. TO PREVENT BACKFLOW AND CONTAMINATION OF THE FOOD AND EQUIPMENT, THE CONDENSATE LINE SHALL BE AT LEAST ONE INCH ABOVE THE FLOOR DRAIN. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO ENSURE THAT THE CONDENSATE LINE IS ONE INCH ABOVE THE FLOOR DRAIN.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an Employee with Level 2 Manager Certification in Food Protection.
3717-1-06.2(E) / Handwashing signage.
Corrected During Inspection Handwashing sign(s) not posted (OBSERVED AT OUTSIDE BAR).
3717-1-05.1(C)(3) / Handwashing sink - installation of self closing, slow closing and metering faucets.
Repeat Improper flow of water from a self-closing, slow-closing, or metering faucet (OBSERVED THE METERED FAUCETS IN THE MEN'S AND WOMEN'S BATHROOM RUN FOR ONLY TWO SECONDS).
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint (OBSERVED STAFF WITH NO BEARD RESTRAINT).
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed (OBSERVED THE OUTSIDE BAR THREE COMPARTMENT SINK FAUCET LEAKS).
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available (OBSERVED THE CHLORINE TEST STRIPS EXPIRED, AND THERE WERE NO QUATERNARY AMMONIUM TEST STRIPS PRESENT).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (OBSERVED THE HEAVY DUTY CAN OPENER SLEEVE).
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles in required areas OBSERVED THERE WERE ONLY EIGHTEEN FOOT CANDLES ON THE REAR COOKING LINE AND THE FRONT FOOD LINE HAD ONLY TWENTY-EIGHT FOOT CANDLES)(.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-May-2022
| Comments |
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| III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. VI - TCS Food: Observed improper method for cooling TCS foods. SANITARIAN OBSERVED CHICKEN WINGS IN THE WALK-IN COOLER WHICH HAVE BEEN COOLING FOR 2.25 HOURS WERE AT 74°F. TO PREVENT BACTERIAL GROWTH THAT CAN LEAD TO FOODBORNE ILLNESS, COOKED TCS FOODS SHOULD BE COOLED FROM 135°F TO 70°F WITHIN TWO HOURS AND FROM 70°F TO 41°F WITHIN FOUR HOURS. SINCE THE TCS FOOD DID NOT COOL PROPERLY WITH IN THE FIRST STAGE, THE SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO DISCARD THE CHICKEN WINGS. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. OBSERVED THE PERSON IN CHARGE (PIC) HAD NOT IDENTIFIED THE MAJOR FOOD ALLERGENS. TO DEMONSTRATE KNOWLEDGE, THE PIC SHALL IDENTIFY THE MAJOR FOOD ALLERGENS (MILK, WHEAT, FISH, SOY, EGGS, PEANUTS, AND TREENUTS. THE SANITARIAN SUCCESSFULLY EDUCATED THE PIC. |