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. Employees were not following proper date marking and ware washing procedures. Education was provided to improve food safety.
3717-1-04.5(B)(3) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Equipment and utensils contacting TCS food not cleaned every four hours. Education was provided to improve food safety.
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 (pot roast, tomatoes, boneless wings, taco meat, beans, gravy). Education was provided to improve date marking and the PIC voluntarily discarded food.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the bar handwashing sink.
3717-1-03.2(G) / Washing fruits and vegetables.
Raw vegetables not washed before cutting (french fry potatoes).
3717-1-04.8(G)(1) / Kitchenware and tableware - handling of single-service and single use articles.
Single-service spoons not dispensed properly with the handle going in the opposite direction.
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 (microwaves, exhaust hoods, cold holding equipment, cooking equipment, chip warmer, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Floors throughout the facility are not maintained clean in the hard to reach areas under equipment.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Multiple light bulbs are not working in the food preparation areas.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-December-2019
| Comments |
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| A re-inspection will take place 12/12/19 to confirm that violations have been corrected. Potatoes must be washed before cutting for french fries. Utensils (tongs, scoops, spatulas, cutting boards, etc.) must be ware washed every 4 hours if they are used for TCS foods. * 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: 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. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. 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. |