3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (chicken, steak, and ground beef). Education was provided to improve date marking procedures.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency (non-commercial blender and rice cookers).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat 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 in the basement, ceiling tiles in the kitchen, and wall junctures throughout the FSO.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary or nonfunctional items stored in the basement.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Exhaust hoods are not clean. Floors throughout the facility not maintained clean in the hard to reach areas (basement, bathroom, under equipment, etc.).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-February-2021
| Comments |
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| Portions of the basement were not accessible at time of inspection due to locked doors. The FSO is currently going through a Facility Review due to recent bar renovations. Any potential issues resulting from the renovations will be addressed during the facility review process. 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. 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. 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. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. |