3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Rear handwashing sink not accessible because it was blocked by a trash can and several milk crates. Education was provided and the PIC immediately removed the items once the violation was identified.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Raw fish stored over RTE foods. Raw chicken stored over raw beef. Education was provided to the PIC and the items were immediately moved once the violation was identified.
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). Education was provided and the PIC immediately cleaned the slicer once the violation was identified.
3717-1-03.5(E) / Consumer advisory.
Critical Corrected During Inspection Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Education was provided about a proper consumer advisory and the PIC was able to have new a new menu printed at time of inspection.
3717-1-06.2(E) / Handwashing signage.
Corrected During Inspection Handwashing sign not posted at two kitchen hand sinks.
3717-1-06.2(B) / Handwashing cleanser - availability.
Corrected During Inspection No soap at bar handwashing sink.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-July-2021
| Comments |
|---|
| This inspection will be considered the 30-day inspection. * 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: 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. X - P - Chemical: Toxic materials are properly identified and stored. |