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. Observed multiple critical violations (date marking, raw meat storage, flies, labels, etc.) demonstrating that employees need additional training. Education was provided to the PIC to improve food safety.
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 salmon was stored over deli meat. The PIC was able to move the items to achieve proper storage.
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. There were multiple items without date marks (ribs, lasagna, eggs, pork, gyro, turkey, ham, corned beef, pastrami, wings, lettuce, tomatoes, etc.). Education was provided to the PIC about proper date marking.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Ready-to-eat, TCS food not properly discarded when required. Multiple items were stored in the cold holding unit past the discard date (mashed potatoes 8/9, lasagna 7/28, hummus 8/12, rice 8/12). Education was provided to the PIC about proper date marking and discard procedures.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Working containers of poisonous or toxic materials not properly labeled. Multiple chemical spray bottles were not labeled in the server station on the second floor. The PIC stated that the cleaning contractor would be educated about proper labeling.
3717-1-06.4(K) / Controlling pests.
Critical There was a large population of live insects (flies) in the kitchen. Education was provided about how to properly reduce the fly population.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. Multiple working containers of food were not labeled (oils, spices, dressings, sauces, etc.) in the kitchen.
3717-1-06.1(K) / Insect control devices - design and installation.
Improper use or placement of insect control devices. Sticky fly tape was placed above clean food contact equipment and food preparation areas.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected. The back screen door was left partially open throughout the inspection allowing pest migration.
3717-1-06.4(L) / Removing dead or trapped birds, insects, rodents, and other pests.
There was a large number of dead flies in the kitchen on sticky tape .
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Drinking glasses at the bar are being stacked together wet without proper air drying.
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Repeat Re-use of single-service or single-use articles. Sour cream containers are being re-used as food storage containers throughout the kitchen.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The cold holding unit near the grill has an interior leak.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean in the kitchen (shelving, freezer, light fixtures, and cold holding equipment).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. There are multiple areas of the facility that are not clean (basement, exhaust hoods, fans, walls near the cooking equipment, HVAC ducts, and the floors under equipment).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-August-2019
| Comments |
|---|
| A re-inspection will be conducted on 8/20/19 to confirm that violations have been corrected. * 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: 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. 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: Food employee was observed reheating foods for hot holding to 165°F within two hours. 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. |