3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed TCS food (shredded cheese in prep cooler) was not being held at the proper temperature at the time of inspection
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, cheese shall be held at 41°F or less.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Observed handwashing sink behind the bar was being used for purposes other than handwashing at the time of inspection
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-06.2(B) / Handwashing cleanser - availability.
Critical Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink in the warewashing area at the time of inspection..
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Critical Observed no towels or hand drying device at the handwashing sink in the warewashing area of the facility at the time of inspection..
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths (soiled wiping cloth in storage on table next to oven) at the time of inspection.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer, or laundered daily; cloths used with raw animal foods shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off the floor, and used in a manner that prevents contamination. Single-service articles, single-use articles or single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer's label use instructions.
3717-1-04.1(Y) / Temperature measuring devices.
Observed cold holding equipment (food prep cooler) did not contain a thermometer at the time of inspection.
To ensure TCS food is being held at an acceptable temperature properly designed temperature, a measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed equipment component (door seal for ice machine bin) was not intact, tight or properly adjusted at the time of inspection
To ensure equipment continues to function properly, equipment components such as door seals shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces of the prep cooler door and seals and the interior ice machine bin at the time of inspection
To protect against contamination, nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed cleaned equipment (cooking pan on floor next to dust-covered beverage containers) was not properly stored at the time of inspection
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches above the floor.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign posted at handwashing sink used by employees in the men's restroom at the time of inspection.
To remind employees to wash hands, a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris in corners of the kitchen and an accumulation of wet dirt near the grease trap and service sink at the time of inspection.
Dirty areas of the facility area a source for potential contamination and may attract pests. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Observed an accumulation of dust and grease on the ventilation system over the cooking range at the time of inspection.
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 01-October-2014