3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (pork, beef, spinach, lettuce). Education was provided to improve date marking procedures.
3717-1-03.5(E) / Consumer advisory.
Critical Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Raw oysters are offered on the special menu without a consumer advisory. Education was provided to improve menu.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the bar handwashing sink.
3717-1-06.1(R) / Outdoor refuse areas - curbed and graded to drain.
Repeat Outdoor refuse areas were not properly constructed. Dumpster sets on gravel parking lot.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Kitchen floors are not clean under equipment.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Unnecessary or nonfunctional items stored in the basement.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Multiple surfaces are damaged and (floors, walls, ceilings) are no longer smooth, durable, and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-July-2023
| Comments |
|---|
| The FSO is currently going through a Facility Review due to recent bar renovations. Any potential issues at the bar as a result of the renovations will be addressed during the Facility Review. * 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. 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 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 - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |