No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 19-March-2015
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-03.2(A)(2)/Preventing contamination from hands - bare hand contact Observed the ice scoop for the ice bin behind the bar was missing a handle at the time of inspection and could not provide protection from bare hand contact with ice. To prevent contamination, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Replace the ice scoop with one that has a handle so that bare hand contact with ice is prevented. Correct By: 05-Mar-2015 |
| 3717-1-04.1(KK)/Food equipment - certification and classification. Observed equipment (microwave, toaster oven, roasters, crock pot) in the facility at the time of inspection that was not approved by a recognized testing agency. To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Remove this unapproved equipment. |
| 3717-1-04.4(A)(2)/Equipment components kept intact, tight, and adjusted Observed equipment component (door seal for ice machine bin) was not intact, tight or properly adjusted at the time of inspection. To ensure equipment continues to function properly, equipment components such as door seals shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the door seal for the ice machine bin. |
| 3717-1-04.8(E)/Equipment, utensils, linens, single-service articles, and single-use articles - storage. Observed cleaned equipment (cooking pan on floor next to culinary sink) was not properly stored at the time of inspection. to protect against contamination, cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches above the floor. |
| 3717-1-05.1(O)(2)/Using a handwashing sink - other uses prohibited. Observed ice in the basin of the handwashing sink that indicated the handwashing sink was being used for purposes other than handwashing at the time of inspection. To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Correct By: 05-Mar-2015 |
| 3717-1-06.2(B)/Handwashing cleanser - availability. Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink in the kitchen at the time of inspection. To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Correct By: 05-Mar-2015 |
| 3717-1-06.2(C)/Handwashing sinks - hand drying provision. Observed no towels or hand drying device at the handwashing sink(s) in the kitchen and behind the bar at the time of inspection.. To prevent contamination by hands, each handwashing sink shall be provided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Provide an approved means for drying hands at these handwashing sinks. Correct By: 05-Mar-2015 |
| 3717-1-06.2(E)/Handwashing signage. Observed no handwashing sign posted at handwashing sink in the men's restroom at the time of inspection.. To remind and encourage proper handwashing, a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. Provide an appropriate handwashing sign at the handwashing sink in the men's restroom. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dust on wall and ceiling by the wall fan above the reach-in freezer at the time of inspection. To protect against contamination, the physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean all build-ups of dust on the wall, ceiling, and fan cover. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a an accumulation of dirt and debris behind the warewashing machine at the time of inspection. This debris is a source of contamination which may attract pests. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean all dirt and debris from behind the warewashing machine. |
| 3717-1-06.4(D)/Cleaning ventilation systems, nuisance and discharge prohibition. Observed an accumulation of grease and dust on vent covers above cooking surface at the time of inspection. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. Clean all grease and dust from the vent covers and interior surfaces of the hood. |
| Comments |
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| Significant progress was made correcting violations documented in the previous inspection. The facility appeared much cleaner, and well organized. Continue to maintain all equipment and areas of the facility clean. All handwashing sinks were supplied with hand cleanser, paper towels, and appropriate handwashing signage. The ice scoop was replaced new with a scoop that had an intact handle. Unapproved equipment was removed from the facility, and the microwave was restricted for employee meals only. No violations were documented at the time of inspection. |