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[?] A summary of the violations found during the inspection are listed below.

3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. The kitchen hand washing sink was used as a dump sink. Education was provided to improve food safety.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Butter was not properly stored in the cold holding equipment with a temperature of 69 degrees F at time of inspection. Education was provided about proper butter storage and the PIC immediately discarded the food as soon as the violation was identified.

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 (corned beef, rice, meatloaf, wings, tomatoes, lettuce). Education was provided to improve date marking procedures.

3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. Deep pots of covered chili were cooling improperly at time of inspection.

3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Improper storage of clean cooking equipment allowing for potential contamination. Clean baking sheets were stored on the floor next to the oven. Clean bacon pan placed on top of the trash can 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 stacked together wet without proper air drying.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (cold holding equipment).

3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Multiple areas throughout the building with damaged flooring, walls, ceiling, and coved base.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors are not maintained clean throughout the building in the hard to reach areas (kitchen, bar, basement, etc.).


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 26-January-2021


Comments
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.
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.