3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control. Per discussion with employees, TCS foods are being held cold on ice and shall have a 4 hour hold procedure developed and implemented. Discussed keeping product in prep refrigeration unit and pulling product as needed.
3717-1-03.4(C) / Thawing - temperature and time control.
Corrected During Inspection TCS foods not properly thawed. Observed frozen vacuum sealed smoked salmon left in the original package and not cut to allow oxygen in the package thawing in the walk-in refrigeration unit. Discontinue thawing salmon without cutting bag or provide documentation from the supplier that the fish is safe to be thawed without opening the package. PIC cut the corners of the vacuum sealed bags.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed leak behind the server hand sink and ice bin (accross from bar). Area appears difficult to maintain.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 24-February-2023
| Comments |
|---|
| Employee belongs shall be kept in designated location away from the operation's items. Recommend providing an area for employee drinks. Continue to have documentation that new hires are signing the facility's employee health reporting agreement (sick policy). Sauces/dressings (nashville hot, etc.) that are housemade shall be datemarked and held cold under 41 degrees F unless documentation is provided stating the product is shelf stable. Ensure handwashing sinks are only being used for hand washing. (server hand sink appears stained). 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. |