3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee did not wash hands when required. An employee was observed eating and contacting mask without changing gloves or washing hands before returning to work tasks along the preparation line. Education was provided to improve hand washing and glove usage.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. The bar hand washing sink was used to fill a sanitizer bucket at time of inspection. Education was provided to improve food safety procedures.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The dish machine temperature dial does not work properly.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Repeat Floor and wall junctures not properly sealed with caulk along equipment (sinks, ware washing equipment, tables).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Multiple light bulbs are not working over the grill. There are nine damaged ceiling tiles near the pizza oven and restrooms.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Exhaust hoods are not clean. The floors are not clean in the kitchen in the hard to reach areas under equipment.
3717-1-06.4(F) / Drying mops.
Repeat Mops dried improperly because there is no mop hanger.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Repeat Light intensity less than fifty foot candles along the main areas of food preparation and cooking.
3717-1-06.2(I)(2) / Lighting - intensity (20 FC)
Repeat Light intensity less than twenty foot candles at the hand washing sinks in the restrooms.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-January-2021
| Comments |
|---|
| * 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. I - P - Employee Health: The operation had an employee health policy on file. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. 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. |