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 beef stored over RTE foods in preparation cold holding unit. The PIC immediately re-arranged the items once the violation was identified.
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, potatoes, lettuce, spinach, tomatoes, brisket, sausage, orzo, meatloaf). Education was provided to improve date marking procedures.
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, storage racks and shelving).
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 area.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary or nonfunctional items stored in basement (old equipment).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There is an active rook leak. There are multiple light bulbs not working. There are multiple areas throughout the facility with damaged floors, ceiling tiles, coved base, and caulking. Areas are no longer smooth, durable, and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors are not clean in hard to reach areas under equipment. HVAC equipment is not clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-February-2022
| 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. |