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 (consumer advisory, pests, chemicals, sick policy, sinks) indicating a lack of proper employee training. Education was provided to improve food safety.
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 Repeat Employees are not informed in a verifiable manner of their responsibility to report information about their health. Multiple employees have not signed the employee sick policy. Education was provided to improve sick policy.
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible at bar as it was blocked by sanitizer bucket. Education was provided to improve hand washing accessibility.
3717-1-03.5(E) / Consumer advisory.
Critical Repeat Consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Menu lacks a proper consumer advisory. Education was provided to improve consumer advisory.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Repeat Working containers of poisonous or toxic materials not properly labeled (chemical spray bottles). Education was provided to improve chemical labeling.
3717-1-06.4(K) / Controlling pests.
Critical Repeat Presence of live insects (drain flies) at bar. Education was provided to help reduce fly population.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Repeat No towels or drying device at the bar handwashing sink.
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at bar handwashing sink.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled (spices and oils).
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Single-use food storage containers are being re-used improperly.
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 (high temperature dish machine stickers).
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (microwave, cold holding equipment, cooking equipment, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors not maintained clean in kitchen under equipment.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Multiple light bulbs not working in kitchen.
3717-1-06.4(A) / Repairing.
Drain to 3-compartment sink is leaking.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Multiple damaged ceiling tiles in 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 layout and equipment specifications or gain approval through facility review application process prior to significant bar renovations removing 3-compartment sink and replacing with dish machine.
3701-21-25(K) / 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: 08-August-2023
| Comments |
|---|
| A re-inspection will be completed 8/15/23 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. 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). |