3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Improper bare-hand contact with RTE foods. Observed employee washing hands but not wearing gloves while cutting washed limes at the bar. Limes that have been cut shall be discarded and PIC stated employee will wear gloves and proper hair coverings if prepping food at the bar.
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. Observed containers of salsa and TCS foods in the 4-door reach-in refrigeration unit in the kitchen measured between 49-52 degrees F at the time of inspection. After discussion with PIC, the products will be discarded and will contact a refrigeration company to repair the equipment. The operation will use ice to keep the foods under 41 degrees in the equipment and the food will be removed from the equipment at closing.
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. Observed containers of TCS foods in the walk-in (chiptole sauce) and glass sliding refrigeration unit (roasted habenero, chipotle, cured onion, and chimichurri) in the basement that were past the 7-day date marks at the time of inspection. PIC discarded products.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection. Multiple employees have servesafe certification and were unsure about the ODH manager level certification. Recommend contacting protocr. Multiple staff members have signed up for an upcoming ODH manager level course.
3717-1-03.2(R) / Food storage - prohibited areas.
Food stored in prohibited area. Observed box of steak stored on the floor in the walk-in refrigeration unit.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employees not wearing a hair restraint including facial hair when prepping food and in the back kitchen area. Recommend providing beard snoods for employees.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands (watch) during food preparation.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths. Observed soiled wiping clothes throughout the kitchen. Discussed proper uses and maintenance for wiping clothes with PIC
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Observed place mats being used underneath glasses that are not easily cleanable. Recommend providing a bar mesh that can be cleaned easily.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed back-up at the floor drain in the basement that the ice machine drains to. PIC contacted drain company and arrived shortly after and began service immediatly. Operation was not opened yet and will clean and disinfect the area after the drain service company finishes. The area will be blocked off until completed. Educational handouts were provided regarding contingency plans.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed water leaking and ponding underneath the ice machine (Drain not lined up). Observed drainage pipe installed on the floor and shall be installed up off the floor for easy cleaning.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-February-2020
| Comments |
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| This inspection shall be considered the 30 day inspection. It was delayed due to the FSO having some delays with opening. This inspection was scheduled with the owners due to the operation hours being outside of the KCHD working hours. Per discussion with PIC, a new refrigeration unit may be purchased and placed in the bar area for salsas. Please provide make and model number when available. A new prep room was currently being built in the basement ensure the fire department and building department's list is completed. The room will need to be finished with smooth and easily cleanable surfaces on the ceiling and the floor and wall junctures shall be coved. Floors in high traffic areas in the basement are monitored to ensure they are smooth and easily cleanable. Please remove asterisk from menu unless a consumer advisory is going to be implemented. Per discussion with PIC, foods are fully cooked and there is no option for undercooked foods. House-made fruit juices shall be refrigerated unless documentation of a product assessment is provided. Recommend providing a paper towel dispenser for the hand sink at the bar. Ensure all floor and wall junctures are coved to allow for easy cleaning, including in the front of the bar, the walk-in, and the new prep room in the basement. Clean plates and bowls shall be stored covered or inverted. Single use items shall be stored up off the floor. The bottom shelf of shelving units shall be installed up off the floor at least 6 inches. The violations documented shall be corrected and will be checked during the follow-up inspection. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. X - P - Chemical: Toxic materials are properly identified and stored. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. |