3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Observed the FSO without signed employee reporting agreements at time of inspection.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (beef, soup, potatoes, rice, lettuce, spinach, etc.).
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
An irreversible registering temperature indicator (stickers or labels) was not readily accessible in hot water mechanical warewashing operations. Observed the FSO without irreversible registering temperature indicators at time of inspection.
To ensure proper ware washing, provide the temperature measuring device. It is essential to monitor mechanical ware washing to ensure sanitization.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. Observed the "True" reach-in coolers with a damaged door seal, broken handle, and an interior leak at time of inspection.
To prevent health hazards, repair the coolers. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.4(B) / Cutting surfaces.
Observed the surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized at time of inspection.
To promote proper cleaning, repair/replace the damaged cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Corrected During Inspection Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed multiple items (cups, plates, bowls, and clean linens) stored on the floor of the basement at time of inspection.
To prevent contamination, store at least 6 inches from the floor. Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-05.4(B) / Outdoor storage surface.
Repeat Observed outdoor refuse storage surface is not properly constructed, and sloped to drain at time of inspection.
To prevent health hazards, an outdoor storage surface for refuse, recyclables, or returnables shall be constructed of nonabsorbent material and shall be smooth, durable, and sloped to drain.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. Observed multiple damaged ceiling tiles in the kitchen at time of inspection.
To prevent contamination, repair the ceiling tiles and determine the cause of the damage. The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris along the bar floor and basement stairwell at time of inspection.
To prevent contamination, clean the bar floor and basement stairwell. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-January-2017