3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. Observed gap along the bottom of the back exit door near the warewashing area.
3717-1-06.3(D) / Distressed merchandise - segregation and location.
Observed damaged product (dented can) in the dry storage shed not segregated from other product. A designated area shall be implemented for damaged products.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Observed multipled soiled wiping clothes being left out on counters at the time of inspection.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Observed knives being stored in red sanitizer bucket.
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, half pans in the dry storage removed from original packaging, 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.
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.
3717-1-04.1(KK) / Food equipment - certification and classification.
Green salad spinner and clear containers used for juice not approved by a recognized testing agency. Please provide documentation the items are commercial or begin to phase out containers and replace with approved commercial equipment (NSF or similar).
3717-1-06.2(I)(2) / Lighting - intensity (20 FC)
Light intensity less than twenty foot candles in required areas. Observed light intensity of 3 foot candles at the bar hand sink and warewashing sink at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/30 Day
Inspection Date: 17-June-2020
| Comments |
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| The 30 day inspection had to be postponed due to the COVID-19 pandemic. A critical control point inspection was conducted during the 30 day and standard inspection. The exterior grease container near the dumpsters shall be on a paved surface curbed to drain. The lids on the dumpster shall be tight-fitting and only be open when in use. Please date mark the filter for ice machine to help ensure the filter is being changed or serviced according to the manufacturer. Fruit on display at the bar shall be thoroughly washed before prepping. Ensure prep area is protected and away from customers. Bill books shall be properly stored and away from contamination. They shall not be stored in the back of employee pants. Bar straws shall be stored protected and away from possible customer contamination. Discussed leaving straws in original packaging. Ensure the high temp warewashing machines are being cleaned as often as needed to prevent accumulation of debris (including interior sprayer/parts). Discussed COVID-19 protocols (face coverings, social distancing, cleaning and sanitizing, sick policy, etc.) during the inspection with the person-in-charge. 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. 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. 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. |