[?] Violations: A summary of the violations found during the inspection are listed below. |
Number of critical violations: | 2 |
Number of non-critical violations: | 9 |
3717-1-02.4(A)(2) Repeat Facility does not have an employee with manager certification in food protection. ![]() |
3717-1-02.2 (C ) Critical Food employee after taking a break did not wash hands when required. Handwashing shall occur prior to donning gloves after changing tasks. ![]() |
3717-1-05.1(O)(1) Critical Handwashing sink not accessible. Observed sink clogged and in need of repair. PIC stated the employees are using the sink in the restroom. ![]() |
3717-1-03.4(C) TCS foods not properly thawed. Observed bags of shrimp and scallops in a black container near the grill thawing and no longer frozen. Discussed proper thawing procedures. ![]() |
3717-1-04.2(G)(1) Repeat Food thermometer not readily accessible. ![]() |
3717-1-03.2(M) Improper use and/or maintenance of wiping cloths. Observed soiled wiping clothes throughtout the prep area not stored in sanitizer buckets or in the used laundry bin. ![]() |
3717-1-03.2(K) In-use utensils improperly stored. Observed rice utensil being stored in a container of room temperature water. ![]() |
3717-1-04.5(A)(3) Observed an accumulation of food residue, grease, and other debris on the gaskets, handles and doors of the prep refrigeration unit and equipment on the cook line. ![]() |
3717-1-05.1(S) Plumbing system not properly maintained or repaired. Observed sewage-like odor in the restroom and in the utility closet near the back door. Observed possible back-up in the service sink next to the water heater. ![]() |
3717-1-06.4(B) Floors, walls, and area around the grills and the pizza oven are not maintained clean. Observed a build-up of grease in this area. Ventilation hood system were observed with an accumulation of grease and is in need of cleaning. PIC stated company was out yesterday to inspect/recharge the fire suppression system. In house cleaning needs to occur but recommended a professional company be contacted to start service. Correct By: 24-Jun-2020 ![]() |
3717-1-06.4(N) Repeat Unnecessary or nonfunctional items on premises Observed non-functional equipment in the main prep room (large dough mixer, pressure cooker, and reach-in cold holding unit). PIC stated these items are going to be removed from the landlord. ![]() |
Comments |
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Discussed COVID-19 protocols (face coverings, social distancing, cleaning and sanitizing, sick policy, etc.) during the inspection with the person-in-charge. Proof of person-in-charge (level 1) and manager level (level 2) certifications in food protection shall be provided during inspections. Continue to monitor the temperature of the main prep refrigeration unit, ensure top doors are closed when not in use. If the steak is able to be ordered under cooked, a consumer advisory will be required. Employee stated customers can order the steak how they want it. The current license is a risk level 3 license and will need to be a risk 4 if undercooked foods are continued to be offered. The prep sink shall be cleaned and sanitized before and after using. The violation documented shall be corrected and the critical violations/hood cleaning will be checked during the follow-up inspection. |