3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. Two hand washing sinks in the kitchen were blocked (cooking oil and buckets). The PIC moved the items at time of inspection.
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 fish was stored over RTE food in the walk in cold holding unit. The PIC immediately rearranged the items once the violation was identified.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods in pans with lids in walk in cold holding unit.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Repeat Food not protected from contamination. Clean food storage containers stored too close to the mop sink within range of potential contamination from dirty mop water splash.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Equipment and utensils are not being air dried. Ware washed equipment was stacked together wet without proper air drying.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (equipment under exhaust hood).
3717-1-06.4(F) / Drying mops.
Mops not dried properly without use of a mop hanger.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
The exhaust hoods are not clean. The floors are not clean (under equipment, behind bar, and bar walk in cold holding unit).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-October-2020
| Comments |
|---|
| The kitchen is significantly undersized for the amount of food preparation that takes place. The limited space creates problems for the kitchen staff when trying to comply with proper food safety procedures (shelf space, air drying, storage, hand washing, cooling, potential contamination, cleaning, etc.). The PIC stated that a facility renovation may take place in the near future. Please contact the Kent City Health Department prior to construction for approval. A Facility Review may be required. Improve cooling methods (no lids, shallow pans, ice bath, chill stick, etc.) to reach 70 degrees F within two hours and 41 degrees F within 4 hours. Proper COVID protocols were discussed with the PIC (masks, hand washing, social distancing, cleaning, employee screening, 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(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. 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. |