3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible. The hand sink in the plating area is blocked by equipment. All hand sinks must be accessible at all times.
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. Inserts of meat were put in other inserts containing meat. This is a source of contamination and may lead to food not holding at 41 F or below. Do not stack inserts containing food inside other inserts containing food.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration. The dish machine was not sanitizing as there was no detectable chlorine. Use the 3-compartment sink until the dish machine is serviced and working properly.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. Observed cut tomatoes holding at 44 F in the prep table cooler. Move the TCS foods in the cooler to a working cooler or ice the foods. Service was called for the cooler.
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. Observed cut tomatoes that were not date marked for 7 days. Date mark all TCS ready to eat food held for mor than 24 hours for 7 days.
3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Working containers of poisonous or toxic materials not properly labeled. Observed spray bottles of chemicals not labeled. Label all working bottles of chemicals.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Critical Equipment and/or utensils improper construction. Observed frying pans with non-stick coatings to be in poor shape. Replace pans with non-stick coatings when the coating become scratched or worn.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Critical Corrected During Inspection Equipment and/or utensils improper construction. Observed a plastic cup being used as an ice scoop. Use a proper ice scoop with a handle to prevent contamination.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Corrected During Inspection Employee eating, drinking, or using tobacco in non-designated area. Observed an employee drink in a prep area without a lid and straw. Employees must drink from a closed container in prep areas to prevent contamination of their hands.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F. Observed a hand sink in the service area that did not have hot water. 100 F water is required at all hand sinks.
3717-1-04.1(Y) / Temperature measuring devices.
Corrected During Inspection Hot and cold holding equipment thermometer was missing, located incorrectly, or not easily readable. Observed a thermometer in the walk-in cooler was not accurate. Replace the thermometer with one that works.
3717-1-03.2(I)(2) / Storage or display of food in contact with water or ice - unpackaged foods
Corrected During Inspection Unpackaged foods improperly stored/displayed in direct contact with undrained ice. Unpackaged raw shrimp was observed holding in undrained ice. If food is stored on ice it must be drained.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Improper use and/or maintenance of wiping cloths. Observed wet wiping cloths that were not stored in sanitizer. Store wet wiping cloths in sanitizer
3717-1-03.2(K) / In-use utensils - between-use storage.
Corrected During Inspection In-use utensils improperly stored. Observed the ice scoop laying on top of the ice machine. Store the ice scoop in a container that is washed and sanitized at least daily.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Fixed equipment not properly sealed or spaced for cleaning. Observed the dish sink was not secured to the wall. Secure the dish sink to the wall and caulk around it to seal it properly.
3717-1-05.4(F)(2) / Outside receptacles - installation
Outdoor receptacles and waste handling units not installed to facilitate cleaning. Observed grease on the pavement around the grease dumpster. Keep the area around all the dumpsters clean
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed broken floor tile. Repair or replace the broken tile.
3717-1-06.2(I)(3) / Lighting - intensity (50 FC)
Light intensity less than fifty foot candles in required areas. Observed non-working lights in the hood. All lights must be working in the hood to provide a safely lit work space.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 15-September-2020