3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee did not wash hands when required. Observed donning gloves after switching tasks without washing hands. Discussed proper handwashing with employees.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sinks (restroom, kitchen). PIC stated napkins are being used until company comes to properly supply all the sinks.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. Observed damaged/missing weather stripping and seals on the front entrance door.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Observed grill utensils being stored on soiled wiping cloth and rice utensil being stored in a container of room temperature water.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed sewage-like odor in the restroom at the time of inspection.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors along the baseboards by the three-compartment sink, grills, and the pizza oven are not maintained clean.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items on premises Observed non-functional equipment in the main prep room (large dough mixer, pressure cooker, and reach-in cold holding unit). PIC stated these items are going to be removed from the landlord.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard/30 Day
Inspection Date: 11-June-2019
| Comments |
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| Proof of person-in-charge (level 1) and manager level (level 2) certifications in food protection shall be provided during inspections. Ensure all sauces and dressings in unmarked containers are properly labeled. Scoops used for products in bulk containers shall be stored with there handle up out of the product. All scoops shall have handles. If shelf stable sauces are being mixed, please provide documentation that the new product is shelf stable. Sauces that are labeled keep refrigerated after opening shall be followed unless documentation is provided stating otherwise. If the steak is able to be ordered under cooked, a consumer advisory will be required. Observed employee fully cooking steak at the time of inspection. The current license is a risk level 3 license and will need to be a risk 4 if undercooked foods are offered. The violations documented shall be corrected and will be checked during next standard inspection. |