3717-1-02.4(C)(13) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed a large number of violations at time of inspection (date marking, disposition, etc.). Provide additional training to staff to improve food safety procedures.
Correct By: 20-Dec-2018
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible. The rear kitchen hand washing sink was blocked by cleaning equipment (mop bucket and scratch pads). Do not block the hand sinks.
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. A container of raw eggs for the chicken tender coating was stored over the sauce. Permanently re-organize this preparation cold holding unit to allow for proper storage of raw eggs.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Two deli slicers were dirty in the kitchen. Clean the deli slicers. They shall be completely broken down and properly ware washed at least every four hours that they are being used.
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 in the preparation cold holding units (deli meats, spinach, lettuce, tomatoes, guac, pork, etc.). Provide additional training to all staff to ensure that proper 7 day date marking procedures are followed.
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 multiple deli meats in the preparation cold holding units that were past the proper discard date (ham 11/30, corned beef 12/5, ham 12/4). The PIC voluntarily discarded the deli meats at time of inspection.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Working containers of poisonous or toxic materials not properly labeled. Multiple chemical spray bottles were not labeled. Provide labels for all working containers.
3717-1-05.1(L) / Handwashing sinks - location and placement.
Handwashing sink(s) are not conveniently located as specified in rule. The bar ware washing area does not have an adjacent hand washing sink. Provide a hand washing sink as specified in the pre licensing inspection.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. A large amount of food stored on shelves in the walk in cold holding unit less than 6 inches from the floor.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation (bracelet).
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Utensils are stacked together wet without being air dried.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Cups and clean linens were stored on the floor of the dry storage closet.
3717-1-04.8(G)(1) / Kitchenware and tableware - handling of single-service and single use articles.
Single-service or single-use articles, kitchenware, or tableware not handled, displayed, or dispensed properly. Cups, straws, and knives were not stored to prevent contamination at the customer ordering counter.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components not maintained. Damaged lids to the preparation cold holding unit.
3717-1-04.4(B) / Cutting surfaces.
Multiple kitchen cutting boards cannot be effectively cleaned and sanitized due to excessive scoring.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available at the bar (bleach test kit is needed for current bar product).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. The interior surfaces of the preparation cold holding units are dirty.
3717-1-05.4(N) / Covering receptacles.
Waste receptacles not covered properly in the kitchen not in continuous use.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. There is a plumbing leak behind the ice machine. There is damaged wall outside the walk in cold holding unit. There is missing coved base along the north side of the bar. There is seal missing along the west side of the bar top.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items in the dry storage closet (sink, fryer, and a large amount of computer equipment).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-December-2018
| Comments |
|---|
| This inspection report meets the requirements for a 30-day inspection. A re-inspection will be conducted on 12/20/18 to confirm that violations have been corrected. At time of inspection, the PIC voluntarily discarded all deli meat that had been opened from the original manufacturer packaging. The deli meat was discarded because of the date marking and disposition violations observed at time of inspection. 7-day date marking for the deli meat is required. Day one is when the package is opened and the entire package must be used within 7 days. Re-train the entire staff to improve date marking procedures. Proper ware washing procedures include the following steps: wash, rinse, sanitize, and air dry (test strips required). Lemons are not permitted to be cut at the bar. * 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. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |