3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical PIC unable to demonstrate knowledge of temperatures for cooking, hot holding, cooling and reheating. Education was provided to improve food safety knowledge.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean (ice machine and dough mixer). The staff began to clean immediately once the violation was identified.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Sausage prepared 4/30 was stored in the pizza cold holding unit. The PIC immediately discarded the item 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 (lettuce, spinach, tomatoes, potatoes, meatballs). Education was provided to improve date marking procedures.
3717-1-07.1(C) / Poisonous or toxic materials: Conditions of use.
Critical Improper use of a poisonous or toxic substance. An unapproved pesticide product was in the FSO at time of inspection for combating flying insects. Education was provided to the PIC about proper pest control.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Employee drinking out of an unapproved container without a lid in the food preparation area.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
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.
Working food containers not properly labeled (oils, spices, sauces, etc.).
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Food storage containers were stacked together wet without air drying.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Multiple boxes were stored improperly on the floor (to-go containers, food, etc.).
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
The salad preparation cold holding unit was not working and not being used to store food. The PIC states that a replacement has been ordered.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available for the bar dish machine.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (cooking equipment, microwave, cold holding equipment, sinks, preparation tables, storage racks and shelving).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There are many light bulbs not working. There are several damaged ceiling tiles over the preparation area.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. The exhaust hoods are not clean. The floors are not clean in hard to reach areas under equipment. The walls and ceilings are not clean near the cooking 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
FSO did not submit facility layout and equipment specifications. The FSO has undergone a significant alteration at the bar by removing the 3-compartment sink and replacing with a dish machine. The alteration was not approved and requires a facility review.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 09-May-2022
| Comments |
|---|
| A re-inspection will be completed 5/16/22 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. 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. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. 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. |