3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical The person in charge did not ensure that employees are properly sanitizing equipment or utensils because the test strips were unopened.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed whipping cream in the small fridge at the bar holding at 55F. Person-in-charge voluntarly threw it away. TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces
Critical When asked what the three sinks are used for the employee stated washed, sanitized and rinised. The sanitizer should not be rinised off the dishes. Test strips should be used to vertify the concentration of the sanitizer. Utensils and food-contact surfaces of equipment were not sanitized at the required frequency.
To prevent pathogen growth, utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed the use of non-commercial equipment. 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.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed missing fan guards on the 2 door cooling in the back room. Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-06.1(M) / Outer openings - protected.
Repeat Observed the back door that is not tight fitting.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
3717-1-06.1(M) / Outer openings - protected.
Observed the two front doors open. Observed an outer opening, window, or door without proper protection against the entry of insects and rodents.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
3717-1-06.2(B) / Handwashing cleanser - availability.
Repeat Corrected During Inspection Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink at the bar. Person-in-charge put handsoap at this sink.
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.
[?] Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-July-2017