3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink at the bar.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Observed soiled wet wiping clothes being stored on prep tables.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed build-up of ice in the walk-in freezer.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. Observed small household use fryers on the shelving next to the glass reach-in cold holding unit. A commercial fryer has been purchased and was on the shelf next to the unapproved fryers.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed food residue and other debris on the shelving units in the walk-in units, spray nozzle at the dish area, and on the exterior of the dish machine.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed aerator for the bar handwashing sink appeared blocked and preventing the plumbing fixture from working properly.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed an accumulation of grease builing up on the walls and area around the fryers including the filters.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 24-February-2020
| Comments |
|---|
| Employee beverages shall be stored in a designated location away from prep areas. Ensure handwashing sinks are accessible at all times. Towels and cleaning bottles shall not be stored on hand sinks. If cans and bottles are being stored on ice, the ice should be discarded at the end of use. Recommend labeling the ice bin. 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. 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. II - P - Good Hygienic Practices: Food employees were eating, drinking or using tobacco in designated area. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. |