3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. Facility shall have trained employees for their duties. to prevent a foodborne illness.
Correct By: 30-Aug-2021
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Food not properly protected from contamination by separation, packaging, and segregation.OBSERVED: Raw hamburger above bologna. To prevent a cross contamination which could cause a foodborne illness. Foods shall be stacked in order of their required cooking temperatures. Stack food accordingly. CORRECTED: Employee placed hamburger below bologna.
Correct By: 27-Aug-2021
3717-1-04.5(B)(1) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Food equipment surfaces not cleaned at required frequency. OBSERVED: All equipment with grease & food debris. To prevent a contamination which could cause a foodborne illness. All surfaces shall be keep clean.
Correct By: 30-Aug-2021
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked. OBSERVED: TCS FOODS not properly date marked & discarded as required. Date mark to prevent a foodborne illness.
Correct By: 30-Aug-2021
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Working containers of poisonous or toxic materials not properly labeled. OBSERVED: container of chemicals that had no identification. To prevent a chemical contamination which could cause severe illness/injury or death. All chemicals shall be labeled with their common name.
Correct By: 30-Aug-2021
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Improper storage of poisonous or toxic materials. OBSERVED: Unlabeled chemicals stored next to fry mix , raw onions on lower shelf in dishroom. To prevent a possible illness/ injury or death, chemicals shall be stored away & separate from food . food contact surfaces. CORRECTED: Employee removed & stored appropriately.
Correct By: 27-Aug-2021
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
CorrectedDuringInsp Employee eating, drinking, or using tobacco in non-designated area. OBSERVED: Employee eating a sub sandwich & using cell phone in food prep area. To prevent a contamination prevent contamination which could cause a foodborne illness , employees shall not eat or use cell phones in food prep areas. CORRECTED: Bartender got them to comply & remove items from food prep area.
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at handwashing sink(s). OBSERVED: No hand cleaner at hand sink in salad prep room. So employees may properly wash their hands to prevent a foodborne illness. Provide soap.
Correct By: 30-Aug-2021
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible. OBSERVED: No thermometers in cold holding units. So employees may monitor cold holding units to prevent a food borne illness .Thermometers shall be placed at the front of the units. Move & replace missing thermometers in all cold holding units.
Correct By: 30-Aug-2021
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items. OBSERVED: Rice in bottom of the prep cooler not covered & was made the prior day. To prevent contamination of food. Cover. CORRECTED: employee covered the food.
Correct By: 27-Aug-2021
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint. OBSERVED: Food employee with a beard. Food employees working with food are required to effectively keep hair from contacting food/food surfaces. Provide a beard snoods for employees.
Correct By: 30-Aug-2021
3717-1-03.2(M) / Wiping cloths - use limitation.
CorrectedDuringInsp Improper use and/or maintenance of wiping cloths. OBSERVED: Wiping cloths out on bar counter & food prep areas. Not stored in a sanitizing solution to prevent the growth of pathogens which could cause a foodborne illness. Cloths shall be stored in a sanitizing solution. Place in a sanitizing solution. Employees placed in a sanitizing solution.
Correct By: 27-Aug-2021
3717-1-04(I) / Nonfood-contact surfaces - materials.
Nonfood-contact surfaces constructed of unapproved materials. OBSERVED: under charbroiler & small shelf. Dirty foil. All surfaces shall be maintained in a clean manner to prevent contamination which could cause a foodborne illness.
Correct By: 30-Aug-2021
3717-1-04.4(D) / Warewashing equipment - cleaning frequency.
Warewashing equipment and/or components not cleaned at required frequency. OBSERVED: Warewashing unit was dirty, full of food debris which could cause a foodborne illness. Clean machine.
Correct By: 30-Aug-2021
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces unclean. OBSERVED: Char broiler needs rates cleaned, cooking surfaces not mainrtained in a clean manner. Clean as needed.
Correct By: 30-Aug-2021
3717-1-05.1(Q) / Scheduling inspection and service for a water system device.
Water treatment device or backflow preventer not inspected/serviced with documentation as required. Provide yearly documentation of inspection
Correct By: 27-Aug-2021
3717-1-05.4(Q) / Cleaning receptacles.
Waste receptacles or handling units not cleaned and maintained. OBSERVED: Dirty garbage cans & need cleaned to prevent employees from contamination their hands & causing a contamination.
Correct By: 30-Aug-2021
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. OBSERVED: water damaged dropped ceiling tiles throughout the facility. Replace water damaged ceiling tiles. All surfaces shall be smooth & easily cleanable
Correct By: 27-Sep-2021
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed: THE WHOLE FACILITY not clean & KITCHEN, food & debris on walls, floors are filthy with grease build up, floors in bar area not clean. All surfaces shall be kept clean to prevent a contamination prevent contamination which could cause a foodborne illness
Correct By: 30-Aug-2021
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 27-August-2021
| Comments |
|---|
| Reviewed with Kitchen employees would not correct anything I asked them to correct |
| II - Good Hygienic Practices: Observed employee eating, drinking, or using tobacco in non-designated area. VII - Protection from Contamination: Unused or returned food was being served to another customer. II - Good Hygienic Practices: Observed food employee working while experiencing discharges from sneezing, coughing or runny nose. Food Process Reviewed: IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. III - Preventing Contamination by Hands: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). VII - Protection from Contamination: Unsafe food was not discarded or properly reconditioned. VII - Protection from Contamination: Observed improper storage of food items. II - Good Hygienic Practices: Observed food employee using a utensil more than once to taste food. X - Chemical: Observed toxic materials improperly identified, stored and used. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. III - Preventing Contamination by Hands: Observed no towels or hand drying device at the handwashing sink(s). IV - Demonstration of Knowledge: There was no person in charge present in the food facility during inspection. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. |