3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible. The kitchen hand washing sink near the back door was blocked by a baby height chair. The PIC stated that the chair would be moved to allow better access.
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 bacon and raw chorizo was stored over cooked food in the walk in cold holding unit. The PIC stated that the items would be re-arranged for proper storage.
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods (steak). The owner stated that new menus would be printed with the correct consumer advisory.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the bar handwashing sink.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. The back door was propped open for an extended amount of time.
3717-1-02.3(C) / Hair restraints - effectiveness.
Multiple food preparation employees did not have effective hair restraint.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation. Multiple employees were wearing bracelets during food preparation.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. A chip scoop and salt scoop were stored with the handle in contact with the food.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. An employee towel dried a recently washed pan. Multiple food containers were stacked together wet without being air dried.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The bar dish machine was out of chlorine at time of inspection. The kitchen dish machine will be used until the bar dish machine can function properly.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
No sanitizer test kit available. The bar did not have a test kit for the dish machine and the kitchen did not have a test kit for the 3-compartment sink.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 20-September-2019
| Comments |
|---|
| A follow-up inspection will take place on 9/27/19 to confirm that violations have been corrected. The inspection on 9/20/19 will be considered the 30-day inspection. * 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(s) were eating, drinking or using tobacco in designated area. 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. |