3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Did not observe a date of expiration on the sliced ham, lettuce, nacho cheese, cream cheese etc. Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Observed the handwashing sink in the upstairs kitchen with visible food debris. Observed the downstairs handsink with dishes covering it. Observed the bar handwashing sink with ice inside. Handwashing sink is being used for purposes other than handwashing.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
3717-1-04(F) / Sponges - use limitation.
Repeat Observed sponges in the downstairs 3-bay sink.
To prevent pathogen harborage and illness, sponges may not be used in contact with cleaned and sanitized or in-use food contact surfaces.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed the use of non-commercial microwave's and freezer/ fridge. Equipment is not approved by a recognized testing agency.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed grease build-up on the hood system in the downstairs kitchen. Non-food contact surfaces of equipment are dirty.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Observed clean dishes not properly inverted to help prevent contamination. Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
3717-1-06.2(B) / Handwashing cleanser - availability.
Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink in the basement handsink.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or hand drying device at the handwashing sink in the men's toliet room and bar handwashing sinks.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
[?] Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 16-February-2017
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| Notice of safe water posted on the men's restroom door from the EPA stating that nothing is needed to be done at this time. They do not need to boil your water or take other corrective actions. |