3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Bar handwashing sink is being used for purposes other than handwashing. Education was provided about proper sink usage.
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 (shrimp, lettuce, ham, potatoes, sausage, beef, chicken). Education was provided to improve date marking procedures.
3717-1-03.2(G) / Washing fruits and vegetables.
Repeat The FSO does not have a proper food preparation sink to wash produce. Continue to use a strainer in the 3-compartment sink until a proper sink can be installed.
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. Cottage cheese and sour cream containers are re-used as food storage containers.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency (non-commercial microwave, toaster, freezer, blender).
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The dish machine was not working properly at time of inspection. There was a significant leak onto the floor and the sanitizer was not dispensing properly. The PIC scheduled a repairman to arrive at 6pm 11/18/21. The 3-compartment sink will be used until a repair can be completed.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (cold holding equipment, cooking equipment, storage racks and shelving).
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary or nonfunctional items clutter areas of the FSO (attic, bar, server area, storage areas).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-November-2021
| Comments |
|---|
| The dish machine was not working properly at time of inspection. There was a significant leak onto the floor and there was not adequate sanitizer being dispensed. The PIC spoke to a repairman scheduled to arrive at 6pm 11/18/21 to repair the machine. The 3-compartment sink will be used until the dish machine can be repaired. * 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. 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. |