3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Raw beef was stored over lasagna. The PIC immediately moved the items once the violation was identified.
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 (tomatoes, pork, ham, turkey, meatballs, meatloaf, wings, lettuce, eggs, gyro, corned beef, pastrami, etc.). 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 observed on the salad preparation cutting board.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Working food containers not properly labeled (sauces, oils, spices, etc.).
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Wet wiping cloths were left outside of the sanitizer buckets in the kitchen.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Rice and potato scoop handles were in contact with food.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Equipment and utensils are not being air dried. Beverage containers at the bar are stacked together wet without proper air drying.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The main preparation cold holding unit has an interior leak.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (cold holding equipment).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. The ice bin drain on the second floor is clogged causing a leak onto the floor. There are multiple areas throughout the building with damaged flooring, walls, ceiling, and coved base.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Floors are not maintained clean in the hard to reach areas throughout the building (kitchen, bar, basement).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 19-January-2021
| Comments |
|---|
| 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. |