3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. Observed squeegee tool hanging in front of the hand sink in the kitchen. PIC removed tool from blocking hand sink.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control. Observed cut leafy greens next to the grill being held without temperature control. PIC stated this product is only stored there for convience and is not out for very long. If TCS products are not being held under 41 degrees F, a written procedure must be implemented to comply with the 4-hour hold limit without temperature control.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. Observed cooked chicken and egg rolls on sheet pans cooling at room temperature.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled. Observed multiple packages and containers repackaged into smaller portions sizes throughout the facility without any label for identification.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Improper storage of food items. Observed food items throughout the facility uncovered when not in use.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed multiple non-food contact surfaces of equipment throughout the facility unclean. Observed grease build-up around the light covers above the cook line. Observed exterior of containers with build-up of food residue and debris. Ensure product is not being married with new product (new product being dumped in old product).
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed an accumulation of soil residues and other debris on the doors, handles, gaskets, and interior of refrigeration and freezer equipment throughout the facility.
3717-1-06.4(H) / Cleaning and maintenance of plumbing fixtures.
Plumbing fixtures unclean throughout the facility. Observed specifically the fixture at the hand sink, three compartment sink, and the spray nozzle near the warewashing machine with an accumulation of debris.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed damaged flooring throughout that is no longer smooth and easily cleanable. Specific areas are the walk-in, warewashing area, cook line, hand sink/service sink area, and behind the bar.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floors along the baseboards and under equipment throughout the facility not maintained clean. Specifically near the cook line, hand sink, warewashing machine, and under the three compartment sink at the bar area.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Repeat Light intensity less than fifty foot candles in required areas. Observed measured light intensity of 30 foot candles where employees work with knives and slicers at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-January-2021
| Comments |
|---|
| 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. 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: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. II - P - Good Hygienic Practices: Food employees were eating, drinking or using tobacco in designated area. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. |