3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed containers of TCS foods without date marks. PIC corrected containers without dates either by discarding or dating the containers.
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods on the seasonal/special menu.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed damaged gaskets for equipment throughout the facility.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable. Observed unfinished wood and surfaces in the prep area in the back of the kitchen. Surfaces shall durable, smooth, and easily cleanable.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue or debris on nonfood contacts surfaces of the refrigeration units which include the door handles, doors, gaskets, and door lids and also on the plumbing fixtures (faucets, sprayer, etc.) throughout the facility.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed handwashing sink at the server area leaking water under the sink and possible leak for the plumbing in the back dry storage room.
3717-1-06.1(A) / Floors, walls, and ceilings.
Walls and/or ceilings not smooth and easily cleanable. Observed damaged walls under the microwaves and around hand sink. Tile has been installed in multiple areas that were listed on last report.
3701-21-03 / Facility layout and equipment specifications for FSO
Repeat FSO did not submit facility layout and equipment specifications. Observed renovations to the facility without submitting plans and going through facility review for the new bar area that services the outdoor patio space. The flooring in the dining areas in the facility has been altered.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-November-2022
| Comments |
|---|
| Ensure employees are following the written procedure for the 4-hour hold time for the eggs next to the grill. When receiving products ensure damaged products are being rejected such as dented cans. Damaged products shall be stored in a designated location. Flooring that is no longer found to be smooth and easily cleanable shall be repaired or replaced. The violations documented shall be corrected and will be checked during next standard inspection. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. X - P - Chemical: Toxic materials are properly identified and stored. |