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.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection SANITARIAN OBSERVED EMPLOYEE NOT WASHING HER HANDS PRIOR TO DONNING GLOVES. TO PREVENT CROSS CONTAMINATION, EMPLOYEES SHALL WASH THEIR HANDS PRIOR TO DONNING GLOVES. SANITARIAN INSTRUCTED THE EMPLOYEE TO WASH HER HANDS BEFORE PUTTING ON GLOVES.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection SANITARIAN OBSERVED BAR HAND SINK 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)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection OBSERVED QUATERNARY SANITIZER CONCENTRATION IN THE BAR THREE COMPARTMENT SINK WAS AT *** 150ppm. TO EFFECTIVELY SANITIZE FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS, SANITIZER CONCENTRATIONS SHALL BE IN ACCORDANCE WITH THE MANUFACTURER'S SPECIFICATIONS (200 – 400ppm). THE SANITARIAN INSTRUCTED THE PIC TO PROVIDE THE SANITIZER AT THE SPECIFIED LEVEL.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical 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 Corrected During Inspection OBSERVED CAESER DRESSING, ROGURT SAUCE, HORSEY AIOLI, AVOCADO AIOLI, Ckd. BOK CHOY, Ckd. CELERY ROOT, HARISSA AIOLI, AND CREME FRAICHE WERE PAST OR 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.
3717-1-03.5(E) / Consumer advisory.
Critical OBSERVED THERE WAS NO DISCLOSURE ON THE MENU FOR UNDERCOOKED STEAKS. 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.
3717-1-04.4(I) / Manual warewashing equipment - wash solution temperature.
Critical Corrected During Inspection OBSERVED MANUAL WASH SOLUTION HAD A TEMPERATURE OF NINETY-THREE 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
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
Corrected During Inspection No written procedures for responding to vomiting or diarrheal events.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Corrected During Inspection Employee eating, drinking, or using tobacco in non-designated area.
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.
3717-1-02.3(C) / Hair restraints - effectiveness.
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.
Clean equipment and utensils not stored in a self-draining position and covered or inverted.
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Light intensity less than ten foot candles in required areas (OBSERVED ONLY 3.45 FOOT CANDLES).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/30 Day/CCP
Inspection Date: 22-July-2022
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| I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. OBSERVED CAESER DRESSING, ROGURT SAUCE, HORSEY AIOLI, AVOCADO AIOLI, Ckd. BOK CHOY, Ckd. CELERY ROOT, HARISSA AIOLI, AND CREME FRAICHE WERE PAST OR 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. VIII - Consumer Advisory: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. OBSERVED THERE WAS NO DISCLOSURE ON THE MENU FOR UNDERCOOKED STEAKS. 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. |