3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Repeat Person in charge did not ensure their employees are properly trained in food safety. Observed multiple critical violations (date marking, raw meat storage, flies, consumer advisory) indicating a lack of proper employee training. Education was provided to improve food safety.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Food not properly protected from contamination by separation, packaging, and segregation. Raw meats were stored over RTE foods in the walk in cold holding unit. Education was provided to improve food storage.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (spinach, lettuce, tomatoes, eggs). Education was provided to improve date marking procedures.
3717-1-03.5(E) / Consumer advisory.
Critical Repeat Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The menu lacks a proper consumer advisory. Education was provided to improve menu.
3717-1-06.4(K) / Controlling pests.
Critical Repeat Presence of live insects (drain flies) near the bar and ware washing station. Education was provided to improve pest control.
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.
Repeat No towels or drying device at two of the handwashing sinks.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled (oils and spices).
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Repeat Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations (dish stickers, etc.).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (cold holding equipment, microwave, cooking equipment, storage racks and shelving).
3717-1-06.4(A) / Repairing.
Repeat The drain to the 3-compartment sink leaks.
3717-1-06.4(A) / Repairing.
Repeat Multiple light bulbs do not work in the kitchen.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Kitchen floors are not clean in hard to reach areas under equipment.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Repeat Light intensity less than fifty foot candles in food preparation areas.
3701-21-03 / Facility layout and equipment specifications for FSO
Repeat FSO did not submit facility layout and equipment specifications. The FSO has not submitted the required facility review application for the bar renovations.
3701-21-25(K) / Person in charge certification in food protection
Repeat FSO did not have a person in charge per shift with the person in charge certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-November-2023
| Comments |
|---|
| A re-inspection will be completed 11/20/23 to confirm that violations have been completed. A Facility Review application is required because of the significant alteration completed without approval at the bar by removing the 3-compartment sink and replacing with a dish machine. * 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. VIII - Consumer Advisory: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. |