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.
3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Repeat 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.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection SANITARIAN OBSERVED THE HAND SINK NEXT TO THE EXECUTIVE CHEF'S DESK WAS BEING USED FOR PURPOSES OTHER THAN WASHING HANDS. IN ORDER TO ALLOW FOR PROPER HAND WASHING, THE HAND SINK SHALL ONLY BE USED TO WASH HANDS. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO CEASE USING THE HAND SINKS FOR PURPOSES OTHER THAN HAND WASHING.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical OBSERVED CHLORINE SANITIZER TEMPERATURE WAS AT 116.8°F. TO EFFECTIVELY SANITIZE FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS, SANITIZER CONCENTRATIONS SHALL BE IN ACCORDANCE WITH THE MANUFACTURER'S SPECIFICATIONS (120°F). THE SANITARIAN INSTRUCTED THE PIC TO PROVIDE THE SANITIZER AT THE SPECIFIED LEVEL. FURTHERMORE, THE SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO CEASE USING THIS MACHINE UNTIL SUCH TIME AS IT IS REPAIRED. IN THE INTERIM, ALL DISHES MUST BE PROPERLY CLEANED AND SANITIZED IN THE THREE COMPARTMENT SINK.
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.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection OBSERVED THAT THE ONE CUP OF REMOULADE WAS PAST THE DATE MARKED AND THE ONE PINT OF AVOCADO AIOLI WAS PAST THE 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.
3717-1-03.4(K) / Reduced oxygen packaging without a variance- criteria.
Critical Corrected During Inspection SANITARIAN OBSERVED SALMON PORTIONS THAT WERE SEALED IN A REDUCED OXYGEN PACKAGING (R.O.P.) ENVIRONMENT. TO PREVENT THE GROWTH OF BACTERIA, THERE SHALL BE A COMPLETE H.A.C.C.P. FOR EACH ITEM IN A REDUCED OXYGEN PACKAGING (R.O.P.) ENVIRONMENT FOR WHICH A VARIANCE IS REQUIRED. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO CREATE A H.A.C.C.P. PLAN FOR EACH ITEM BEING KEPT IN A R.O.P. ENVIRONMENT. FURTHERMORE THE SANITARIAN INSTRUCTED THE PIC TO DISCARD ALL THE SALMON IN THE ROP ENVIRONMENT AND REMOVE THE ROP MACHINE FROM THE PREMISES.
3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Corrected During Inspection OBSERVED MANUAL WASH SOLUTION HAD A TEMPERATURE OF ONE HUNDRED AND SEVEN DEGREES FAHRENHEIT. TO PREVENT BACTERIAL GROWTH, MANUAL WASH SOLUTION SHALL BE MAINTAINED AT ONE HUNDRED AND TEN DEGREES FAHRENHEIT OR ABOVE. SANITARIAN INSTRUCTED THE PERSON IN CHARGE (PIC) TO EMPTY THE WASH SOLUTION AND START OVER.
3717-1-05.1(C)(3) / Handwashing sink - installation of self closing, slow closing and metering faucets.
Improper flow of water from a self-closing, slow-closing, or metering faucet (OBSERVED THE FAUCETS IN THE MEN'S AND WOMEN'S BATHROOMS RAN FOR ONLY TWO SECONDS INSTEAD OF THE REQUIRED FIFTEEN SECONDS).
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items (OBSERVED FOOD ON THE FLOOR).
3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Food employee(s) not wearing a hair restraint.
3717-1-02.2(G) / Jewelry - prohibition.
Corrected During Inspection Food employees wearing jewelry on arms or hands during food preparation (OBSERVED AN EMPLOYEE WEARING A WATCH).
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed (OBSERVED THE HAND SINK NEXT TO THE EXECUTIVE CHEF'S DESK LEAKS).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (OBSERVED THE INTERIOR OF THE MICROWAVE ON THE LINE HAD TO BE CLEANED).
3717-1-06.4(F) / Drying mops.
Mops dried improperly.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 25-May-2022
| Comments |
|---|
| III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. 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. |