3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible in ware washing area because it was blocked by a mop bucket. The employee was able to immediately move the mop bucket as soon as the violation was identified.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Working containers of poisonous or toxic materials not properly labeled (chemical spray bottles). Education was provided to improve chemical labels.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control. The TILT (time in lieu of temperature) procedure was missing instructions for the eggs and butter.
3717-1-04.8(G)(2) / Kitchenware and tableware - handling.
Spoons that are not prewrapped improperly presented with handle going in opposite direction.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There are multiple areas throughout the facility (bar, kitchen, basement) with damaged floors, walls, and seals. Surfaces are no longer smooth, durable, and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors are not clean under cooking equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 21-July-2022
| Comments |
|---|
| Very knowledgeable kitchen staff regarding proper food safety. * 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 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. |