3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. Observed ice doumped into the hand sink at the bar and sink being used as a shelf. Floor drain appeared to be clogged.
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. Observed open bag of brats/sausage in the glass reach-in refigeration unit without a date. PIC stated the product will be discarded when the head cook comes in.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Corrected During Inspection No towels or drying device at the handwashing sink in the dish area.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. Observed ice build-up throughout the walk-in freezer.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. Observed non-commercial toaster, crockpots, fryers, etc.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed accumulation food residue and debris on air drying rack near the warewashing machine, non-commercial toaster, in between large equipment on the cook line.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors behind the bar, under/around the cook line, and in the dish room not maintained clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 09-December-2021
| Comments |
|---|
| Spray bottles shall be clearly marked with the contents of the container. Ensure handwashing sinks are not being used as shelf's and are accessible at all times. Please contact the fire department regarding new equipment being under a hood and suppression system. The violations documented shall be corrected and will be checked during next standard inspection. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |