3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Food preparation employees were not aware of proper food safety procedures (date marking, cooling, storage, etc.). Education was provided to improve food safety going forward.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible. The two kitchen hand washing sinks were blocked by large containers of cooking oil, mop bucket, and mop at time of inspection. The small kitchen creates storage issues for the staff, but potential solutions were discussed with the PIC after the items were moved.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Food not properly protected from contamination by separation, packaging, and segregation. Raw sausage was stored over seafood and raw beef was stored over cooked crab. The PIC was able to rearrange the shelf to correct the violation and education was provided to the staff to improve food safety.
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 (salsa, guac, lettuce, beans, chorizo, beef, pork, chicken, etc.). Education was provided to the staff to eliminate the use of a current 8-day date marking practice.
3717-1-03.5(E) / Consumer advisory.
Critical Repeat Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The menus do not list a proper consumer advisory for undercooked fish, eggs, and steak items. The PIC showed a new menu that was scheduled to be printed with the corrections.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. Multiple foods were not being cooled with a proper method (shallow pans, ice bath, chill stick, etc.).
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled (sauce and spice containers).
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation (watch, bracelet, and ring).
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper maintenance of wiping cloths not submerged in the sanitizer buckets.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Clean linens were stored on the floor of the dry storage closet.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 16-January-2020
| Comments |
|---|
| A re-inspection will take place on 1/23/20 to confirm that violations have been corrected. The ice machine has been moved since the last inspection. Provide access to the rear portion of the ice machine so that proper plumbing can be confirmed. The kitchen is significantly undersized for the amount of food preparation that takes place. The limited space creates problems for the kitchen staff when trying to comply with proper food safety procedures (storage, hand washing, cooling, potential contamination, etc.). Improve cooling methods (shallow pans, ice bath, chill stick, etc.) to reach 70 degrees F within two hours and 41 degrees F within 4 hours. Train the staff to improve date marking procedures. * 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(s) were eating, drinking or using tobacco in designated area. 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |