3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Improper bare-hand contact with RTE foods. Observed cook at the server station adding toppings to a salad without wearing gloves. PIC spoke with employee about proper glove usage.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed containers of soft cheese past the 7 day date mark in the walk-in refrigeration unit. PIC discarded the products.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed ventilation hood above the chemical warewashing machine unfinished and not working properly. Observed strong chemical odor in this area.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed an accumulation of food residue or debris on nonfood contacts surfaces of the refrigeration units which include the door handles, doors, gaskets, and door lids throughout the facility.
3717-1-06.1(R) / Outdoor refuse areas - curbed and graded to drain.
Repeat Outdoor refuse areas not curbed and graded to drain to collect and dispose of liquid waste that results from the refuse and from cleaning the area and waste receptacles.
3717-1-06.4(A) / Repairing.
Observed water ponding behind the ice bin/drink station at server area. Flooring shall be repaired or replaced if unable to be easily cleaned. Drainage line appeared to need readjusted to direct into the floor drain.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Walls and/or ceilings not smooth and easily cleanable. Observed damaged walls near the service window, under the microwaves, near the handsink by the grill.
3701-21-03 / Facility layout and equipment specifications for FSO
FSO did not submit facility layout and equipment specifications. Observed renovations to the facility without submitting plans and going through facility review for the new bar area that services the outdoor patio space.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 04-November-2021
| Comments |
|---|
| Milk is considered a TCS foods and shall be date marked for 7 days once opened, unless used within 24 hours. . Date marking shall be consistent throughout the facility and shall include the date of expiration. Ensure metal utensils are not being used on non-stick surfaces such as the waffle makers. Employee belongings shall be kept separate from the operations items. Recommend designating an area in the walk-in for employees. 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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: Food employee was observed reheating foods for hot holding to 165°F within two hours. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. |