3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Observed packages of cooked meat, nacho cheese, opened milk, and deli meat in the glass reach-in cold holding unit without date marks. Observed pico salsa past date in the glass reach-in cold holding unit. PIC voluntarily discarded products.
3717-1-04.1(Y) / Temperature measuring devices.
Observed glass reach-in cold holding unit thermometer was missing, located incorrectly, or not easily readable.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Observed wiping clothes being used to line clean equipment on the shelves under the main prep tables.
3717-1-04.8(G)(3) / Kitchenware and tableware - furnishing single-service articles.
Single service articles intended for food or lip contact improperly dispensed. Observed large black straws throughout the bar area exposed in open containers.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. Observed reach-in freezer, small fryers, blenders, kuerig that are labeled for household use only in the facility.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components not maintained. Observed build-up of ice in the walk-in freezer.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed damaged door seals for the tall reach-in and glass reach-in cold holding units.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed shelving in the walk-ins and interior/handles of the glass reach-in cold holding unit with an accumulation of food residue and other debris.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed floors in the walk-in units, floors under and around fryers, and floors under shelving in dry storage room not maintained clean.
3717-1-06.2(I)(2) / Lighting - intensity (20 FC)
Light intensity less than twenty foot candles in required areas. Observed light meter reading of 3-5 foot candles at the hand sink and the warewashing sink at the bar area.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-February-2019
| Comments |
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| For safety, fruits prepared for the bar shall be prepared in the back prep area where there is enough light intensity. 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. X - P - Chemical: Toxic materials are properly identified and stored. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. 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. |