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 PIC immediately cleaned the item 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. Rice prepared 1/23 was stored in the reach in cold holding unit. The PIC immediately and voluntarily discarded the item once it was identified.
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The menu does not have a proper consumer advisory. Education was provided for a new menu to be printed next week.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
To-go containers were stored on the floor of the basement.
3717-1-06.1(R) / Outdoor refuse areas - curbed and graded to drain.
Repeat Outdoor refuse areas were not properly constructed. The trash dumpster currently rests on a gravel parking lot improperly.
3717-1-06.4(A) / Repairing.
Repeat Multiple surfaces in the kitchen are damaged and no longer smooth, durable, and easily cleanable (floor, walls, ceiling).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Exhaust hoods are not clean. Walls are not clean near fryer. Floors are not clean in hard to reach areas under equipment.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary or nonfunctional items stored in the basement.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 31-January-2024
| 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. |