3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. Rear hand washing sink was blocked by pans. The staff moved the items once the violation was identified and education was provided to improve access in the future.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Raw oysters were stored over RTE foods in the cold holding unit. Education was provided and the PIC immediately corrected the violation.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean (deli slicer). The kitchen staff began to clean the deli slicer as soon as the violation was identified and education was provided to improve procedure going forward.
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 (pork, brisket, lettuce, chorizo, tomatoes, rice). Education was provided to improve date marking procedures.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Repeat Single use items stored improperly in the basement (floor and under sewage lines).
3717-1-06.1(R) / Outdoor refuse areas - curbed and graded to drain.
Repeat Outdoor refuse areas were not properly constructed. The dumpster sets upon the gravel parking lot.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary or nonfunctional items stored in the basement.
3717-1-06.4(A) / Repairing.
Repeat Multiple surfaces throughout the building are in need of repair (floors, walls, ceilings). Surfaces are no longer smooth, durable, and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-February-2023
| Comments |
|---|
| The FSO is currently going through a Facility Review due to recent bar renovations. Any potential issues at the bar as a result of the renovations will be addressed during the Facility Review. * 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |