3717-1-04.5(B)(3) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection Equipment and utensils contacting TCS food not cleaned every four hours. Employee stated the cutting board on the prep line is sanitized atleast every 4 hours. Based on usage this cutting board is required to be cleaned and sanitized every 4 hours. Facility has not been open for 4 hours today and will be cleaned and sanitized every 4 hours per employee.
3717-1-07.1(B) / Poisonous or toxic materials: Restriction.
Unnecessary chemicals stored on premises. Observed lemon scented bleach on the grease trap at the three-compartment sink.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Observed 0ppm in sanitizer bucket at the waiting area and over 400 ppm at the grill line.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Corrected During Inspection Single-service and single-use articles not protected from contamination near the womens restroom. Employee placed items in containers.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors behind the bar (sticky) and floor mats in the back cook area not maintained clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 24-March-2021
| Comments |
|---|
| Ensure all ingredients and products have the proper labeling. Employee belongings shall be kept separate from the operations. Observed temporary patio in the back being regraded at the time of inspection. Please contact the building department to give an update. Owner stated a facility review packet will be submitted in the upcoming weeks. Extensive alterations are required to go through facility review. Please submit plans/documents to the health department prior to altering Observed a third walk-in refrigeration unit installed in the back of the basement near the employee break area. Please include this in the facility review packet. The violations documented shall be corrected and will be checked during next standard 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. I - P - Employee Health: The operation had an employee health policy on file. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded 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 food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. 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. |