3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (sinks, cold holding equipment, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors throughout the facility not maintained clean (bar, bathrooms, basement, sushi area).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Floors damaged behind the bar and sushi station.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 31-August-2021
| Comments |
|---|
| * 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 was demonstrating good hygiene practices. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. |