3717-1-02.4(B)(2)(h) / PIC: Demonstration of Knowledge - Describing relationship between prevention of foodborne illness and management of contamination, hand contact with food, hand washing, and clean facility
Critical PIC unable to demonstrate knowledge of preventing foodborne illness by controlling contamination, personal hygiene, and facility maintenance. Observed PIC unable to demonstrate proper procedures to control contamination and maintain the facility.
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. Observed food in coolers without protective covering. PIC covered food items in question.
PIC covered food items in question immediately.
3717-1-04.5(B)(1) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces not cleaned at required frequency. Observed food prep areas with debris on them not being cleaned at proper frequency.
3717-1-06.2(D) / Handwashing aids and devices - use restrictions.
Soap and towels for handwashing available at improper sinks. Observed water pitcher being stored in handsink by biscuit station.
3717-1-04.4(Q)(2) / Utensils, temperature and pressure measuring devices - good repair and calibration.
Utensils, thermometers, and/or pressure gauges not in good repair or calibrated. Observed several thermometers inside coolers that were not in good repair.
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored. Observed scoop for brussel sprouts not being properly stored. PIC corrected immediately.
PIC corrected immediately.
3717-1-04.8(E)(2) / Clean equipment and utensils stored in a self-draining position and covered or inverted.
Clean equipment and utensils not stored in a self-draining position and covered or inverted. Observed plates and utensils not being stored in an inverted manner at the salad station area.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. Observed two crockpots on food prep station.
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
Warewashing equipment and/or components not cleaned at required frequency. Observed dishwashing area not being cleaned at required frequency.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed buildup of debris on vent covers in walk-in coolers.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed buildup of debris on spray nozzle in dishwashing area.
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces unclean. Observed buildup of debris in ovens.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed buildup of debris in dishwashing area.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed leak at three compartment sink and hand sink at the bar.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed debris throughout back of the house.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Corrected During Inspection Employees breakroom improperly located. Observed personal items improperly located.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-March-2022
| Comments |
|---|
| Joint inspection with Madeline Dyer. |
| 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. IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. |