3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Corrected During Inspection Observed a thawing rack that was cracked. PIC disgarded the item. Food contact surfaces not easily cleanable.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Corrected During Inspection Observed knifes to have missing edges and broken at the time of inspection. PIC disgarded the items. Food contact surfaces not easily cleanable.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Observed multiple plates, bowls, and other clean items not being stored to prevent contamination. [51] Improper storage of cleaned equipment, utensils, and laundered linens.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Bar warewashing area ran out of chlorine test stips during the inspection. No sanitizer test kit available.
3717-1-06.1(A) / Floors, walls, and ceilings.
Observed dirty vents above the warewashing area and throughout the front of house food line. Floors, walls, and/or ceilings not smooth and easily cleanable.
3701-21-02(H) / FSO must display icense; Display of Mobile FSO information
Facility did not have a current license on site at the time of inspection. FSO license not displayed; improper display of mobile FSO information.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Critical Control Point
Inspection Date: 21-April-2023
| Comments |
|---|
| Received a complaint on 4/13/23 in regards to employees in the kitchen that are eating off plates while cooking with their gloves on. They also stated that employees are vaping in the kitchen while cooking. After inspection of the facility and speaking with the manager, I did not see any sign of this being a valid complaint. I spoke to the manager in regards to proper handwashing, sanitary procedures, vaping, smoking and tobacco use, and where they designated locations were for those activities. She understood. |
| 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 - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. |