3717-1-05.1(D) / Backflow prevention - air gap.
Critical Repeat Observed that the ice bin and the soda machine at the bar had an air gap not an air break. The facility shall properly air gap their drains to prevent any contamination from sewage backflow.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Repeat Observed that the facility had properly labeled the majority of its ingredients. However, there were bags of portioned sugar stored on a shelf in the dry store room, some preportioned bags were stored in the box labeled sugar. Label the bags OR store in a labeled container so that all items have their working names to prevent misuse.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Observed plastic cambros that were stacked prior to fully air drying. Allow food contact utensils to fully air dry prior to stacking, this will prevent water logging the containers and food from contacting sanitizer directly.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 03-July-2018
| Comments |
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| PIC- Dustin Went over report with the PIC. At the time of inspection all of the cold holding units at the front of the facility were holding foods at the required temperature of 41 F or below including but not limited to: Breaded raw chicken - 40, Diced Tomatoes - 38, Shredded Cheese - 39, Sauce - 41. Facility shall work to keep foods at 41 F or below during rush service such as not overfilling pans (above fill line), keeping lids shut as much as possible, and using ice or metal pans. Prior violations not listed on this report have been corrected. |