3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed TCS foods were not being held at the proper temperature. Bulk container with butter packets were being stored at room temperature near the server pick-up window at the time of inspection.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Discontinue storing butter packets at room temperature.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed equipment (chest freezer near low temp dish machine) that is not approved by a recognized testing agency at the time of inspection.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Chest freezers shall be approved by NSF or similar agency.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed non-food contact surfaces of equipment with a build-up of debris on the following areas: (1) Gaskets for the center cold holding unit. (2) Gaskets for the fish cold holding unit. (3) Ice machine lid. (4) Heat lamps.
To prevent contamination, clean and maintain the area of the equipment listed above. Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Observed a section of floors and walls (near hand sink) not smooth and easily cleanable under and around the bar at the time of inspection.
To prevent contamination, the floors, floor coverings, walls, and wall coverings shall be designed, constructed, and installed so they are smooth and easily cleanable. Continue to work on installing the backboards and cove base behind the bar (FRP, stainless steel, tile or similar material). Over half the bar area has been repaired to meet the requirements of this rule.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. Observed multiple floor tiles throughout the kitchen, especially by cooking equipment, were in need of repair at the time of inspection.
To prevent health hazards, the physical facilities shall be maintained in good repair. Repair the damaged floor tiles so floors are smooth, durable and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris in the following locations at the time of inspection: (1) On the floors/walls underneath and around the low temp dish machine. (2) On the floors around the ice machine. (3) Between cooking equipment on grill line.
To prevent health hazards, the physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. The areas listed above shall be cleaned and maintained.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 01-June-2017
| Comments |
|---|
| One employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall obtain the level two certification in food protection. Soft cheeses including feta, goat, fresh mozzarella require 7 day date marking. The violations documented on this report will be checked during next standard inspection. |