3717-1-02.4(C)(13) / 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. Observed multiple critical violations (date marking, raw meat storage, chemical bottle labels, etc.) demonstrating that the employees need additional training. The PIC stated that the employees would receive additional food safety training.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Food not properly protected from contamination by separation, packaging, and segregation. Raw meat was stored over limes in the walk in cold holding unit. The PIC rearranged the food to improve storage locations.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. The deli slicer was not clean. The PIC cleaned the slicer at time of inspection and stated that additional education would be provided to employees about proper cleaning of the deli slicer.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. Multiple foods were not date marked in the preparation cold holding units in the kitchen (sausage, meatballs, lasagna, wings, gyro, meatloaf, lettuce, tomatoes, eggs, ribs, etc.). Education was provided to the kitchen staff to reduce date marking violations going forward.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Working containers of poisonous or toxic materials not properly labeled. Multiple chemical spray bottles were not labeled in the server station on the second floor. The PIC was able to apply labels at time of inspection.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. Multiple working containers of food were not labeled (sauces, spices, dressings, etc.) in the kitchen.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Cups at the bar are being stacked together wet without air drying.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Re-use of single-service or single-use articles. Sour cream containers are being re-used as food storage containers throughout the kitchen.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean in the kitchen (freezer, shelving, cooking equipment, fans, and cold holding equipment).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. There are multiple areas of the facility that are not clean (exhaust hood, walls near the cooking equipment, basement, and the hard to reach areas of the floors).
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. There is an active roof leak on the second floor into the dining room and into the server station.
3717-1-06.2(I)(1) / Lighting - intensity (10 FC)
Light intensity less than ten foot candles in required areas of the dry storage area in the basement.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-February-2019
| Comments |
|---|
| A re-inspection will be conducted on 2/19/19 to confirm that all violations have been corrected. * 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. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. 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. 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. |