3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils
Critical PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters. Dispensing equipment was not properly working. Sanitizer solution was not correct.
Correct By: 12-Apr-2021
3717-1-02.4(C)(13) / PIC: duties - ensure employees are not contacting foods with bare hands
Critical Person in charge did not ensure employees are preventing cross contamination of foods with bare hands by using suitable utensil. Sushi employee was handling RTE food with bare hands.
3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations.
Correct By: 12-Apr-2021
3717-1-02.4(B)(2)(m) / PIC: Demonstration of Knowledge - Identifcation and proper use of poisonous or toxic materials
Critical Corrected During Inspection PIC unable to demonstrate knowledge of storage and use of toxic materials. Disinfectant was labeled as sanitizer.
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 Employees are not informed in a verifiable manner of their responsibility to report information about their health.
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. Observed raw foods were stored over ready to eat foods in the 2 door reach-in freezer, chest freezers and in preparation cooler.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Quaternary ammonium sanitizing solution at incorrect concentration. The equipment was not working correctly at the 3 compartment sink. Sanitizer buckets were not supplied with sanitizer.
3717-1-03.6(A) / Discarding/reconditioning unsafe, adulterated, or not honestly presented food
Critical Observed multiple dented cans in basement storage. Dented cans shall not be used and returned to supplier.
3717-1-03.6(D) / Discarding food contaminated by bare hand contact or bodily discharge
Critical Food contaminated by bare hand contact. The food that was handled by employee bare hands was packaged and placed in the cooler.
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. Observed multiple TCS foods without proper date marks at the time of inspection.
3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events. There was not clean up kit available for review.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control for the batter, fried foods, kale garnish and sushi rice.
3717-1-02.2(F)(1) / Fingernails - Maintenance.
Food employee(s) nails not maintained properly.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair coverings when required.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Clothes were not stored in proper sanitizer solutions.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried before stacking. Additional air drying shelves may be needed.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Single-service and single-use articles not protected from contamination at the to go order packing station and server station in the dining room.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Floors and walls in hard to reach locations throughout the FSO are in need of cleaning.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/30 Day
Inspection Date: 31-March-2021
| Comments |
|---|
| A CCP inspection completed during this inspection. All violations will be re-checked at the follow-up inspection 4/13. |
| X - Chemical: Observed toxic materials improperly identified, stored and used. VI - TCS Food: Observed improper use of time as a public health control for up to four hours. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VII - Protection from Contamination: Unsafe food was not discarded or properly reconditioned. III - Preventing Contamination by Hands: Observed food employee touching ready-to-eat food 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. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. V - P - Food from Approved Source: The operation maintained written documentation of parasite destruction for applicable fish products. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. V - P - Food from Approved Source: Observed foods being received at the proper temperature, in good condition, safe and unadulterated. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. I - Employee Health: Person in charge did not ensure that employees are informed of their responsibility to report information about their health. 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. VI - P - TCS Food: Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours. 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. |