3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical CorrectedDuringInsp Improper bare-hand contact with RTE foods. OBSERVED: Bar employee use a plastic glass to scoop ice from ice bin for drinks. To prevent contamination of rte foods (ice), which could cause a foodborne illness, scoops or utensils shall be used to get ice. Corrected: Employee used ice scoop.
Correct By: 30-Jul-2020
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical CorrectedDuringInsp TCS foods not being cold held at the proper temperature. OBSERVED: Salad prep table & true reach in cooler with TCS foods not maintained at 41 degrees or below to prevent the growth of pathogens which could cause a foodborne illness. Remove these items and place in a cold holding unit at 41 degrees or below. CORRECTED: Kitchen help moved to a cold holding unit at 41 degrees or below.
Correct By: 30-Jul-2020
3717-1-04.1(Y) / Temperature measuring devices.
Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. OBSERVED: No thermometer in salad prep table that was reading 50 degrees. All cold holding units shall have an internal thermometer to monitor TCS foods to prevent the growth of pathogens which could cause a foodborne illness.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. OBSERVED: Grease/ food debris on cooking equipment. To prevent contamination which could cause a foodborne illness. All surfaces shall be kept clean. Clean hood, fronts & interiors of all equipment. Clean dishwasher plastic trays that food contact plates, utensils are ran through Dishwasher
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. OBSERVED: Missing dropped ceiling tiles in dry stoage area in front of walk in cooler in back room. Replace missing tiles. All surfaces shall be smooth & easliy cleanable
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 30-July-2020
| Comments |
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| Provided a new choking poster Reviewed with Andrea Gibson |
| IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Food Process Reviewed: reheating VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. 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. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. VI - P - TCS Food: Raw animal food was being cooked to the required temperature. |