3717-1-05.1(L) / Handwashing sinks - location and placement.
Repeat Handwashing sink are not conveniently located as specified in rule. The bar ware washing area does not have an adjacent hand washing sink. Provide a hand washing sink as specified in the pre licensing inspection.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled in the preparation area (containers of spice and seasoning).
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Food not protected from contamination. Bar soda dispensing equipment was soaking in containers over the ice bins.
3717-1-04.4(B) / Cutting surfaces.
Repeat Multiple kitchen cutting boards cannot be effectively cleaned and sanitized due to excessive scoring.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components not maintained. Damaged lids to the preparation cold holding unit.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. The interior surfaces of the preparation cold holding units are dirty.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-February-2019
| 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. 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. 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: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. |