3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Improper use of time as a public health control (4 hours). Observed no time marking on the products on the front top section of the prep refrigeration unit. PIC stated these items are under refrigeration and only gets time marked for quality. Observed temperatures of products above 41 degrees F (45-47) at the time of inspection. The equipment shall be serviced to allow product to be held udner 41 or 4 hour hold shall be marked.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Working container of sanitizer not properly labeled behind the front counter. Observed red buckets labeled sanitizer throughout the facility with the correct concentration of sanitizer in them. Observed a green bucket that was not clearly labeled with a correct amount of sanitizer in it. PIC said employees will use the red labeled buckets for sanitizer going forward.
3717-1-02.2(G) / Jewelry - prohibition.
Food employee wearing jewelry on arms or hands during food preparation.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the following equipment with an accumulation of food residue and other debris: 1) Handles, hinges, exterior of hot holding cabinets. 2) Gaskets/seals on display dessert and both refrigeration/freezer units next to the cook line. 3) Microwaves. 4) Monitor mounts above the grill. 5) area and cracks betweeen and around equipment on the grill line. PIC had employees cleaning multiple areas throughout the inspection.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed low pressure for the hot water supply at the hand sink near the salad/drink prep area.
3717-1-05.3(I) / Other liquid wastes and rainwater.
Improper disposal of condensation and other nonsewage liquids. Observed condensor drain lines from the newly renovated walk-ins draining outside behind the building. The drain line shall be directed to an acceptable floor drain with a proper air gap.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors in the dish area and grill room are no longer smooth and easily cleanable (grout missing/damaged flooring). Observed flooring throughout not maintained clean.
3701-21-03 / Facility layout and equipment specifications for FSO
FSO did not submit facility layout and equipment specifications for the renovated walk-in cold holding unit and walk-in freezer. Observed new condensors, surfaces (floors,walls,ceilings), lighting, etc.).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 17-February-2021
| Comments |
|---|
| Complaint on 17-Feb-2021 : A complaint inspection occurred during the standard/ccp inspection due to a recent complaint. Per complainant: There was absolutely no social distancing. Everyone was crowded in the entrance. Several customers were not wearing masks at all or they weren't wearing them correctly, and no employees stopped them. One customer was just holding a mask over their face, and another was below their nose. Complaint findings: Observed no issues with social distancing or masking at the time of inspection. Observed proper signage at the front door. PIC discussed procedures for guest that are waiting for tables. PIC stated they have masks if customers do not have one. Complaint will now be considered closed. The violations documented shall be corrected and will be checked during next standard inspection. |
| 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. I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. 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: Observed ready to eat TCS foods being properly date marked, and discarded when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. |