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 shrimp was stored over RTE foods in the cold holding unit. The PIC immediately moved the containers once the violation was identified.
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 (lettuce, tomatoes, rice, potatoes, beef, meatloaf). Education was provided to improve date marking procedures.
3717-1-03.5(E) / Consumer advisory.
Critical Corrected During Inspection Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. The menu was missing an asterisk next to the scallops and salmon that could be served undercooked. The PIC immediately printed new menus once the violation was identified.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the bar handwashing sink.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Cups and to-go containers were improperly stored on the basement floor.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (cold holding equipment, exhaust hoods/fans, storage racks and shelving).
3717-1-06.1(R) / Outdoor refuse areas - curbed and graded to drain.
Repeat Outdoor refuse areas were not properly constructed. The dumpster sets upon a gravel parking area.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There are multiple areas throughout the facility with damaged floors, ceilings, coved base, and caulking. These areas are no longer smooth, durable, and easily cleanable.
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: 12-July-2022
| 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. |