3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Repeat Person in charge did not ensure their employees are properly trained regarding proper date marking procedures. Education was provided to improve date marking procedures.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Raw hamburger was stored over RTE foods in the cold holding unit. The kitchen staff immediately corrected the issue once the violation was identified.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean (deli slicer). The kitchen staff immediately cleaned the deli slicer once the violation was identified. Education was provided to improve cleaning procedures.
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 (wings, meatloaf, tomatoes, eggs, ham, turkey, corned beef, pastrami, gyro, lettuce). Education was provided to improve date marking procedures.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Ice scoop handle in contact with ice. Cheese scoop handle in contact with cheese. Fork handles displayed in opposite direction.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Equipment and utensils are not being air dried. Beverage containers at the bar were stacked together wet without proper air drying.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Single use cups were stored on the floor near the bar.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There are multiple areas throughout the FSO with damaged surfaces (floors, walls, ceilings, coved base) that are no longer smooth, durable, and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Multiple floor areas are unclean in the FSO (basement, bar, kitchen, walk in cold holding units) in hard to reach areas under equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-May-2023
| Comments |
|---|
| Date Marking - Provide training to kitchen staff to improve date marking procedures. Reheating - Reheat products as quickly as possible. Foods must reach 165 degrees F within two hours. Recommend using the stove top. Cooling - Cool products as quickly as possible. Foods must reach 70 degrees F with two hours and 41 degrees F within 4 hours. Approved methods include: shallow pans, uncovered, ice as ingredient, ice bath, chill stick, etc. * 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: Hand washing facilities are properly supplied. 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. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. 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. |