3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Handwashing sink is being used for purposes other than handwashing. The hand washing sinks at the bar and in the kitchen were storing unnecessary items blocking easy access. The PIC moved 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 was stored over RTE food in the reach in cold holding equipment. The PIC immediately rearranged the items 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). The PIC immediately cleaned the deli slicer once the violation was identified.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the kitchen handwashing sink.
3717-1-03.2(G) / Washing fruits and vegetables.
Repeat Raw fruit and/or vegetables not washed or washed improperly. There is no designated food preparation sink to wash produce. The staff uses a strainer in the 3-compartment sink.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Re-use of single-service or single-use articles. Multiple sour cream and cottage cheese containers are being re-used for food storage containers.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. There are multiple pieces of non-commercial equipment in the kitchen (microwave, toaster, blender, freezers, etc.).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (exhaust hoods, cold holding equipment, cooking equipment, storage racks and shelving).
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items. Excess clutter throughout the building (bar, attic, storage areas, etc.).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-November-2020
| 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: 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. X - P - Chemical: Toxic materials are properly identified and stored. 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. |