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. Observed bucket stored in the main handsink in the grill room. PIC removed bucket and will ensure employees are only using sink for handwashing.
3717-1-06.4(K) / Controlling pests.
Critical Observed flying insects at the bar area (fruit flies) and insects in the container of chilies in the dry storage area in the basement.
3717-1-04.4(J) / Mechanical warewashing equipment - wash solution temperature.
Critical Improper temperature of wash solution in mechanical warewasher. PIC stated they have contacted ecolab and said the water coming in is not hot enough. PIC turned the water heater up and still is not reaching an acceptable tmperature (120). A booster heater may be needed. Discontinue using machine until wash temperature is reading 120 degrees F or higher.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed door, door handles, and gaskets on the tall reach-in refrigeration unit in the upstairs cooking area not maintained clean. Observed door damaged from ehaust hood. PIC stated the unit is going to be replaced. Please notify health department of new equipment.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surface of the large chip holding container at the bar area not cleaned at the required frequency. Observed lid cracked and unable to be cleaned properly.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-October-2021
| Comments |
|---|
| Employees shall be informed in a verifiable manner of their responsibility to report information about their health (employee health policy). A written procedure for responding to vomiting or diarrheal events shall be readily available. Continue to work on finishing up the ongoing facility review items for the renovations that have occurred and are occurring. 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. 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 employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: No unapproved food or color additives are used. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |