3717-1-06.2(B) / Handwashing cleanser - availability.
Repeat No soap at handwashing sink near bar.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Repeat No towels or drying device at the handwashing sink near the bar.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for TILT (time in lieu of temperature) procedure. Employees were knowledgeable about proper procedure and were following the procedure, but there was no written policy.
3717-1-06.4(A) / Repairing.
Repeat Multiple light shields/bulbs need replaced in the kitchen. The floors near the cooking equipment are damaged.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 03-March-2023
| Comments |
|---|
| IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. 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. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. 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 employee properly cleaning and sanitizing food contact surfaces. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. 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. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. |