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. Proper date marking procedures were not being followed in the kitchen. Education was provided to improve food safety knowledge and promote proper date marking.
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 PIC had the deli slicer cleaned as soon as the violation was identified.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked (rice, potatoes, spinach, tomatoes, wings, lasagna, pastrami, turkey, corned beef, brisket, lettuce, eggs, sausage, pork, gyro, salsa, ham, chili). Education was provided to improve date marking procedures.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working containers of poisonous or toxic materials not properly labeled (chemical spray bottles). The staff was able to label the bottles as soon as the violation was identified.
3717-1-06.2(E) / Handwashing signage.
Corrected During Inspection Handwashing sign not posted in men's restroom.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled (spices, oils, sauces, dressings).
3717-1-03.2(Y) / Miscellaneous sources of contamination.
An employee introduced potential sources of contamination to the salad cutting board by placing multiple personal items directly onto the cutting board (hat, keys, drink, bag).
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Equipment and utensils are not being air dried. Bar beverage containers were stacked together wet without proper air drying.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Re-use of single-service articles. Sour cream containers are being re-used as food storage containers.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There are multiple light bulbs not working in the kitchen. There are multiple areas of the building in disrepair (flooring, coved base, walls, ceilings). Surfaces are damaged and no longer smooth, durable, and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Floors are not clean in hard to reach areas under equipment in kitchen. Basement is not clean. Surfaces near cooking equipment are not clean (walls, ceilings, HVAC equipment, exhaust fans, light fixtures, etc.).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 28-September-2022
| 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. |