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. Observed several critical violations (date marking, pest control, deli slicer, cooling) that indicate a lack of employee training. Education was provided to improve food safety.
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. The bar tender was unable to describe proper ware washing procedures at time of inspection. Education was provided about proper ware washing (wash, rinse, sanitize, air dry).
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean (deli slicer). Education was provided to the kitchen staff about proper cleaning procedures for the deli slicer. The deli slicer must be completely broken down and ware washed (wash, rinse, sanitize, air dry) at least every four hours of continuous use and after slicing raw meats.
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, tomatoes, ham, turkey, corned beef, pastrami, meatballs, wings, feta, salsa, and eggs). Education was provided to the kitchen staff about proper date marking procedures.
3717-1-07.1(C) / Poisonous or toxic materials: Conditions of use.
Critical Improper use of a poisonous or toxic substance. A spray can of insect spray pesticide was observed in the basement near the walk in cold holding unit. Education was provided about proper pest control.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. A large container of chili was cooling in the walk in cold holding unit with an improper covering.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled (sauce, oil, dressing, spice).
3717-1-06.1(K) / Insect control devices - design and installation.
Improper use or placement of insect control devices. Sticky fly tape was placed above clean food contact equipment (french fry buckets).
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Equipment and utensils are not being air dried. Drinking cups at the bar are stacked together wet without being properly air dried.
3717-1-04.4(B) / Cutting surfaces.
Cutting boards cannot be effectively cleaned and sanitized due to excessive scoring at the salad station.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The cold holding unit at the salad station has a lid in disrepair.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Multiple pieces of equipment are not clean (cooking equipment, cold holding equipment, freezer, lights, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. There are several areas of the facility that are not clean (exhaust hoods, basement, HVAC ducts, walls near cooking equipment, and floors under equipment).
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. There is an active roof leak in the server station of the second floor. There are multiple areas in the kitchen with damaged flooring, walls, coved base, and ceiling.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 18-February-2020
| Comments |
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| A re-inspection will be conducted 2/25/20 to confirm that violations have been corrected. Provide training to the kitchen staff about proper cooling and reheating. Cooling - Cool products (soup, chili, pork, etc.) as quickly as possible. The foods must be cooled to 70 degrees F within two hours and 41 degrees F within four hours. Proper cooling methods include using a combination of an ice bath, chill stick, shallow pans, uncovered pans, and/or adding ice as an ingredient. Reheating - Reheat products as quickly as possible. Foods must reach 165 degrees F within two hours. 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 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. |