3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Corrected During Inspection Observed pieces from a beverage machine in the bar hand sink. Server removed the items from the hand sink during the inspection and was educated on hand sink requirements. Handwashing sink is being used for purposes other than handwashing.
Server removed the items from the hand sink during the inspection and was educated on hand sink requirements.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed a carton of raw shell eggs sitting on top of packaged ready-to-eat food. PIC moved the eggs during the inspection. Food not properly protected from contamination by separation.
PIC moved the eggs during the inspection.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection Observed mashed potatoes in the steam table below 135°F. PIC discarded the potatoes during the inspection and was advised to check the temperatures on the steam table before placing food in it. TCS foods not being hot held at the proper temperature.
PIC discarded the potatoes during the inspection and was advised to check the temperatures on the steam table before placing food in it.
3717-1-06.2(B) / Handwashing cleanser - availability.
Observed no soap at the bar hand sink. No soap at handwashing sink(s).
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no paper towels at the bar and kitchen hand sinks. No towels or drying device at the handwashing sink(s).
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Observed the prep table with temperatures at 50°F. PIC had all food which was recently placed in the prep table moved to the stand-up cooler during the inspection to ensure proper cold holding. Inadequate equipment for cold holding TCS food.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Observed deteriorated caulk on the mop sink. Fixed equipment not properly sealed or spaced for cleaning.
3717-1-06.2(J) / Ventilation - mechanical.
Observed a smoky haze in the kitchen at the time of inspection. Ventilation not sufficient.
3701-21-02(H) / FSO must display icense; Display of Mobile FSO information
Did not observe the facility's most recent license at the time of inspection. FSO license not displayed.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 17-January-2024
| Comments |
|---|
| A smoky haze was observed in the kitchen during the inspection due to insufficient ventilation. EH Director, Van Creasap, contacted Marion City Fire Department to perform an inspection on the ventilation. |
| 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. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation. III - Preventing Contamination by Hands: Observed hand washing sink(s) being used for purposes other than hand washing. 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. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: Some TCS foods were not being hot held at the proper temperature. |