3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed several critical violations at time of inspection (hand washing, plumbing, date marking, etc.). Education was provided to the kitchen staff to improve food safety.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee did not wash hands when required. After contacting a mask, the food preparation employee failed to wash hands before returning to food preparation tasks. Education was provided to improve hand washing procedures.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. The kitchen hand washing sink was blocked by boxes of produce. Education was provided to the PIC and the items were moved.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked (chorizo, lettuce, and salsa). Education was provided to improve date marking procedures and the PIC voluntarily discarded food at time of inspection.
3717-1-05.1(J) / Backflow prevention device - when required.
Critical No backflow prevention device on the ice machine and soda machine. The PIC scheduled a plumber to correct the violation.
3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. The ice machine and soda machine do not have proper air gaps on the drains. The PIC scheduled a plumber to correct the violations.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F at the kitchen hand washing sink.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. Beans and potatoes were cooling in the walk in cold holding unit in very deep pans.
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods not properly thawed. Cheese and beans were thawing improperly in the food preparation sink without the use of cool running water.
3717-1-06.1(M) / Outer openings - protected.
Repeat Outer opening not protected. The basement door has a gap large enough for potential pests to enter the basement.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Potential contamination on the cutting board from an employee cell phone.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. Chips were stored on the floor of the kitchen.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation (wrist watches).
3717-1-02.3(C) / Hair restraints - effectiveness.
Repeat Food employee not wearing proper beard restraint.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency (non-commercial blender, rice cookers, and food storage containers).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (cold holding equipment, storage racks and shelving).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There are damaged ceiling tiles in the kitchen. The basement is in disrepair. There are damaged walls near the 3-compartment sink and rear hallway. There are several areas with damaged coved base.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The exhaust hoods are not clean. The floors are not clean in the kitchen in the hard to reach areas under equipment. The basement is not clean.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items stored in the basement.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Floor and wall junctures not properly coved, sealed, or closed. There are several areas without coved base and areas without proper sealing at junctures. A new bar was installed without proper sealing.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-February-2021
| Comments |
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| There is currently an open facility review for this facility due to recent facility renovations that have not been completed. Please complete facility renovations as outlined on the last inspection report ASAP. Correct all violations ASAP. Violation corrections will be checked during the next standard inspection. Ensure that all employees are properly trained regarding cooling, re-heating, and thawing procedures. 1. Re-heating: Foods shall reach 165 degrees F within two hours. Recommend using the stove-top. Use a metal stem thermometer to guarantee internal temps. 2. Cooling: Foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours; and from 70 degrees F to 41 degrees F within four hours. This can be accomplished by using shallow pans (uncovered) in the walk-in cooler. Ice can also be used to accelerate the cooling process. 3. Thawing: Frozen foods that are thawed in the preparation sink shall be done with cool water and be submerged with running water. * 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. |