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. Multiple critical violations at time of inspection (hand washing, date marking, reheating) and staff was unaware of proper reheating procedures. Education was provided to improve food safety.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee did not wash hands when required after contaminating gloves and before returning to food preparation tasks. Education was provided to improve hand washing and glove usage.
3717-1-03.3(H) / Reheating for hot holding.
Critical Corrected During Inspection Improper reheating of food for hot holding. Beans were not reheated to 165 degrees F within two hours. The PIC voluntarily discarded the food at time of inspection.
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 (lettuce, guac, salsa, spinach). Education was provided to improve date marking procedures.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
An unapproved uncovered employee drink was stored on the preparation table near uncovered food.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Repeat Tongs used at the grill were stored improperly allowing for contamination. The tongs contacted the floor multiple times during preparation when the oven door was opened. The PIC had the utensils washed once the violation was identified.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (cold holding equipment, chip warmer, cooking equipment, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. The floors are not clean throughout the kitchen in the hard to reach areas under equipment. The exhaust hood is not clean over the grill.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. The light shield in the walk in cold holding unit is damaged. The flooring near the grill is damaged. The caulk near the 3-compartment sink is damaged.
3717-1-08.5(C)(7) / Dogs in Outdoor Dining Areas - Written Policy
A facility allowing dogs in outdoor dining area does not have a written policy.
3717-1-06.2(I)(2) / Lighting - intensity (20 FC)
Repeat Light intensity less than twenty foot candles at the hand washing sink near the ice machine.
3701-21-25(I) / 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: 28-January-2021
| Comments |
|---|
| Re-train staff regarding proper re-heat procedures. All foods that are being re-heated shall reach at least 165 degrees F within 2 hours (as quickly as possible). Recommend using the stove top. * 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 person in charge properly applies restrictions and exclusions for ill employees. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. |