3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Bar handwashing sink not accessible. The staff was able to remove items once the violation was identified to access sink.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked (lettuce, tomatoes, sausage, ham). Education was provided and the violation was corrected.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Improper storage of food items on the floor of the freezer.
3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee not wearing proper hair restraint.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Repeat Equipment components are not intact, tight or properly adjusted. The preparation cold holding unit has damaged door seals.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (cold holding equipment, cooking equipment, storage racks and shelving).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There are multiple surfaces (floors, walls, ceilings) that have become damaged and are no longer smooth, durable, and easily cleanable.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Kitchen floors are not clean in hard to reach areas under equipment.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard/Process Review
Inspection Date: 16-January-2024
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| Process Review: Gyro Meat (bulk cooling and reheating) |