3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean (deli slicer). The kitchen staff immediately began cleaning the deli slicer once the violation was identified.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Meatloaf with a preparation date of 1/19 and sausage with a preparation date of 1/25 were observed in the preparation cold holding unit. The kitchen staff immediately discarded the items once 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 (rice, pork, tomatoes, brisket). Education was provided to improve date marking procedures.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the bar handwashing sink.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Beverage containers were stacked together wet without proper air drying.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Repeat Items were improperly stored on the floor (cups, to-go containers, and soup).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (cold holding units, exhaust fans and hoods, storage racks and shelving).
3717-1-06.1(R) / Outdoor refuse areas - curbed and graded to drain.
Outdoor refuse areas were not properly constructed. The dumpster is stationed improperly on gravel.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items stored on premises (old equipment and paint).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Multiple areas throughout the FSO with damaged ceiling tiles, floor tiles, coved base, and wall above the 3-compartment sink.
3701-21-03 / Facility layout and equipment specifications for FSO
FSO did not submit facility layout and equipment specifications. The FSO was significantly altered during a recent bar renovation without going through the facility review process. Proper Food Code requirements were not completed (lighting, sinks, materials, sealing, etc.) during the renovation.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-February-2021
| Comments |
|---|
| A Facility Review is required due to recent bar renovations. The PIC stated that the application would be submitted in the next few days. The last inspection (9/15/20) outlines renovation requirements (lighting, sinks, materials, sealing, 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. 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: 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: Food employee was observed reheating foods for hot holding to 165°F within two hours. |