3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean (deli slicer). The kitchen staff began to clean the slicer once the violation was identified.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Employee drinking from a can without a lid on the preparation table.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sinks in the kitchen and bar.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected from pests as exterior door near the office was propped open for the entire inspection.
3717-1-03.2(G) / Washing fruits and vegetables.
Repeat Raw vegetables washed improperly. There is no designated produce sink with an air gapped drain. The staff uses a strainer in the 3-compartment sink.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Re-use of single-use articles for food storage containers (sour cream and cottage cheese containers).
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency (non-commercial blender, toaster, microwave, freezers, etc).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (exhaust hoods, cold holding equipment, cooking equipment, storage racks and shelving).
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary or nonfunctional clutter scattered throughout the building (attic, bar, and storage areas).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-May-2021
| Comments |
|---|
| * The following comments relate to the Critical Control Point Inspection (Item 35). 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. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. X - P - Chemical: Toxic materials are properly identified and stored. 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. |