[?] A summary of the violations found during the inspection are listed below.

3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health.

3717-1-06.1(M) / Outer openings - protected.
Repeat Outer opening not protected. Observed gap along bottom of the back exit door near the warewashing area.

3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Clean equipment and utensils not stored in a self-draining position and covered or inverted. Observed plates not stored inverted throughout and glassware at the server station in the retail area not protected. Discussed warewashing glassware prior to use.

3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Repeat Fixed equipment not properly sealed or spaced for cleaning. Observed bar sinks not sealed to the wall and damaged/missing caulk around the air drying rack near the warewashing machine at the bar.

3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed discolored surfaces on the salad prep refrigeration units.

3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed roof leak and water dripping from the ceiling near the warewashing machine and near the hood system on the back cook line.

3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Observed employee belongings throughout the facility stored amongst the operation's products and items. Discussed designating shelves or areas for employee belongings with the head chef and the bartender director.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 19-February-2021

Comments
The exterior grease container near the dumpsters shall be on a paved surface curbed to drain. Fruit on display at the bar shall be thoroughly washed before prepping. Ensure prep area is protected and away from customers. Milk is considered a TCS foods and shall be date marked for 7 days once opened. Ensure fresh juices are being date marked if kept more than 24 hours. Discussed COVID-19 protocols (face coverings, social distancing, cleaning and sanitizing, sick policy, etc.) throughout the inspection. Observed masks being worn except the kitchen staff at the prep and cook line. A Justification letter on why an employee is not wearing a mask should be available upon request. The violations documented shall be corrected and will be checked at the 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. X - P - Chemical: Toxic materials are properly identified and stored. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. 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.

Comments

The exterior grease container near the dumpsters shall be on a paved surface curbed to drain.
Fruit on display at the bar shall be thoroughly washed before prepping. Ensure prep area is protected and away from customers.
Milk is considered a TCS foods and shall be date marked for 7 days once opened.
Ensure fresh juices are being date marked if kept more than 24 hours.

Discussed COVID-19 protocols (face coverings, social distancing, cleaning and sanitizing, sick policy, etc.) throughout the inspection.
Observed masks being worn except the kitchen staff at the prep and cook line. A Justification letter on why an employee is not wearing a mask should be available upon request.

The violations documented shall be corrected and will be checked at the 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.
X - P - Chemical: Toxic materials are properly identified and stored.
I - P - Employee Health: The operation had an employee health policy on file.
II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices.
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection.
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.
VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below.
VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required.
III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.
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.