3717-1-04.4(B) / Cutting surfaces.
Repeat Cutting boards cannot be effectively cleaned and sanitized due to excessive scoring at the salad station.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. The cold holding unit at the salad station has a lid in disrepair.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean (cooking equipment, cold holding equipment, freezer, lights, storage racks and shelving).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There is an active roof leak in the server station of the second floor. There are multiple areas in the kitchen with damaged flooring, walls, coved base, and ceiling.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. There are several areas of the facility that are not clean (exhaust hoods, basement, HVAC ducts, walls near cooking equipment, and floors under equipment).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 25-February-2020
| The following violation(s) have been corrected since the last inspection. |
|---|
| 3717-1-02.4(C)(14)/PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness. Person in charge did not ensure their employees are properly trained in food safety. Observed several critical violations (date marking, pest control, deli slicer, cooling) that indicate a lack of employee training. Education was provided to improve food safety. |
| 3717-1-02.4(C)(11)/PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters. The bar tender was unable to describe proper ware washing procedures at time of inspection. Education was provided about proper ware washing (wash, rinse, sanitize, air dry). |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are unclean (deli slicer). Education was provided to the kitchen staff about proper cleaning procedures for the deli slicer. The deli slicer must be completely broken down and ware washed (wash, rinse, sanitize, air dry) at least every four hours of continuous use and after slicing raw meats. |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Refrigerated, ready-to-eat, TCS foods not properly date marked (lettuce, tomatoes, ham, turkey, corned beef, pastrami, meatballs, wings, feta, salsa, and eggs). Education was provided to the kitchen staff about proper date marking procedures. |
| 3717-1-07.1(C)/Poisonous or toxic materials: Conditions of use. Improper use of a poisonous or toxic substance. A spray can of insect spray pesticide was observed in the basement near the walk in cold holding unit. Education was provided about proper pest control. |
| 3717-1-03.4(E)/Cooling methods - temperature and time control. Improper method for cooling TCS foods. A large container of chili was cooling in the walk in cold holding unit with an improper covering. |
| 3717-1-03.2(D)/Food storage containers - identified with common name of food. Working food containers not properly labeled (sauce, oil, dressing, spice). |
| 3717-1-06.1(K)/Insect control devices - design and installation. Improper use or placement of insect control devices. Sticky fly tape was placed above clean food contact equipment (french fry buckets). |
| 3717-1-04.8(A)/Equipment and utensils - air-drying required. Equipment and utensils are not being air dried. Drinking cups at the bar are stacked together wet without being properly air dried. |
| 3717-1-04.2(H)(2)/Temperature measuring devices - mechanical warewashing. Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations. |