3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible. The hand washing sink at the server station was blocked by a pitcher of water, air tanks, and crates. The PIC was able to move the items at time of inspection to provide access.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked (tomatoes, ham, sausage). Education was provided to improve date marking procedures and the PIC discarded the items at time of inspection.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Beverage containers were stacked together wet without proper air drying.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-November-2020
| Comments |
|---|
| Very clean kitchen and very knowledgeable kitchen staff. * 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. |