3717-1-02.4(B)(2)(h) / PIC: Demonstration of Knowledge - Describing relationship between prevention of foodborne illness and management of contamination, hand contact with food, hand washing, and clean facility
Critical PIC unable to demonstrate knowledge of preventing foodborne illness by controlling contamination, sick policy, personal hygiene, ware washing, cleaning, and facility maintenance. Education was provided to improve food safety procedures.
3717-1-02.4(B)(2)(m) / PIC: Demonstration of Knowledge - Identifcation and proper use of poisonous or toxic materials
Critical PIC unable to demonstrate knowledge of storage and use of toxic materials (pesticides). PIC was unaware of proper pest control procedures. Education was provided about proper pest control to improve knowledge.
3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety (temperatures and date marking). Education was provided to improve PIC knowledge of proper date marking and temperatures.
3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health. Employee working in the kitchen preparing food was not aware of the sick policy and had not signed the proper documentation. Education was provided about proper sick policy requirements for employees.
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 beef was stored over cooked RTE meatballs in the walk in cold holding unit. Education was provided to improve raw meat storage.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked (lettuce, spinach, sausage, potatoes, meatballs, chicken, tomatoes). Education was provided to improve date marking procedures.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Ready-to-eat, TCS food not properly discarded when required. Rice prepared 9/7 and chorizo prepared 9/1 were stored in the preparation cold holding units beyond the proper discard dates. Education was provided to improve date marking procedures and the PIC stated that these foods would be discarded immediately.
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods on the menu. Education was provided to the PIC about a proper consumer advisory.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Working containers of poisonous or toxic materials not properly labeled (chemical spray bottles). Education was provided about proper chemical labels.
3717-1-07.1(C) / Poisonous or toxic materials: Conditions of use.
Critical Repeat Improper use of a poisonous or toxic substance. An unapproved pesticide device was being used at the bar to combat flying insects. Education was provided to the PIC about proper pest control.
3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects (drain flies). Observed a large population of drain flies near the bar and kitchen ware washing stations. Education was provided about proper pest control.
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
PIC unaware of written procedures for responding to vomiting or diarrheal events.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Repeat Unapproved employee drink stored over food preparation area.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Repeat No towels or drying device at the bar handwashing sink.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled (oils, spices, sauces, dressing, etc.).
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. The exterior kitchen door was propped open for an extended period of time allowing for potential pest intrusion.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items stored on the floor of the walk in cold holding unit and walk in freezer.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Scoop stored with "handle" in contact with food.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Equipment and utensils are not being air dried. Ware washed food storage containers were stacked together wet without air drying.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
The cold holding unit under the grill was not working properly. PIC states that a repair is scheduled for next week.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Repeat Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations (dish machine temperature stickers).
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat No sanitizer test kit available in kitchen.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (cold holding equipment, ice machine, microwave, cooking equipment, storage racks and shelving).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There are multiple water damaged ceiling tiles in the kitchen.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors throughout the entire kitchen are not clean in hard to reach areas under equipment.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There are multiple light bulb not working in the kitchen.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Repeat Light intensity less than fifty foot candles in food preparation areas.
3701-21-03 / Facility layout and equipment specifications for FSO
Repeat FSO did not submit facility review prior to making significant alterations at bar by removing 3-compartment sink and replacing with a dish machine.
3701-21-25(I) / Person in charge certification in food protection
FSO did not have a person in charge per shift with the person in charge certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-September-2022
| Comments |
|---|
| A re-inspection will be completed 9/23/22 to confirm that violations have been completed. A Facility Review application is required because of the significant alteration completed without approval at the bar by removing the 3-compartment sink and replacing with a dish machine. * 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. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. 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. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. VIII - Consumer Advisory: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. X - Chemical: Observed toxic materials improperly identified, stored and used. III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s). VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. |