3717-1-02.4(C)(12) / Person in charge: duties - ensure employees are properly trained in food safety
Critical Repeat Person in charge did not ensure their employees are properly trained in food safety. Observed bar tenders without proper food safety basics knowledge at time of inspection.
The person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. Observed multiple TCS foods to be holding at improper temperatures at time of inspection (spinach, lettuce, cut tomatoes, deli meats, etc.)
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Critical Repeat There is no test kit available for measuring the concentration of the sanitizer. Observed the bar areas without testing kits at time of inspection.
A test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed a dirty cutting board at time of inspection.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Repeat Handwashing sink is being used for purposes other than handwashing. Observed the bar hand washing sinks to be used as dump sinks at time of inspection.
A handwashing sink may not be used for purposes other than handwashing.
3717-1-06.2(B) / Handwashing cleanser - availability.
Critical Repeat Corrected During Inspection Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s) at time of inspection (bar hand sinks).
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 Repeat Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s) at time of inspection (bar hand sink).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule.
3717-1-07(B) / Working containers - common name.
Critical Repeat Corrected During Inspection Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material at time of inspection (spray bottle).
Working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
3717-1-03.2(G) / Washing fruits and vegetables.
Repeat Observed the facility using or serving raw fruit and or vegetables without properly washing them at time of inspection (lemons and limes).
Raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths at time of inspection. Multiple wet wiping cloths were stored on the counter/bar throughout the FSO.
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(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency. Observed a non-commercial waffle maker at time of inspection.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Equipment and utensils are not being air dried. Observed soda cups not being air dried at time of inspection.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
3717-1-06.1(M) / Outer openings - protected.
Repeat Observed an outer opening, window, or door without proper protection against the entry of insects and rodents at time of inspection. The exterior doors lacked a proper weather-strip to guard against pest entry.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
3717-1-06.2(E) / Handwashing signage.
Repeat Observed no handwashing sign(s) posted at handwashing sink(s) used by employees at time of inspection (men's restroom).
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Repeat Observed employees eating, drinking, or using tobacco where food, equipment, or utensils may be contaminated at time of inspection (cell phone and employee drink).
Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 13-February-2014
| Comments |
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| A follow-up inspection will be conducted to ensure that TCS foods are holding at proper temperatures. Other violations will be inspected as well. Recommend sending bar tenders to a food safety basics class to improve knowledge. Ensure knives are stored properly to prevent contamination. |