3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Observed a buildup of mold and yeast on the inside of the ice bin and on the ice chute. Owner indicated they would clean it.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Observed ready-to-eat TCS foods throughout the facility to not have a date mark. Owner and manager explained that an issue with employment occurred over the weekend, causing the kitchen staff to be short handed. All food that was in storage was prepped today as they received their truck in the AM. Employees went through all food items and put appropriate date on the items and threw away out of date food. Corrected.
3717-1-02.4(C)(16) / PIC: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Observed the facility to not have a written procedure for responding to a vomit and/or diarrheal even within the facility. Kit was recently used due to an accident in the bathrooms - please ensure that this kit is restocked after use.
3717-1-03.2(M) / Wiping cloths - use limitation.
Corrected During Inspection Observed sanitizing rags to be stored on top of the prep coolers and prep tables, rather than in sanitizer water. Employee made up sanitizer water and put fresh towels in the water, properly disposing of the old rags in the dirty laundry. Corrected.
3717-1-04(A) / Multiuse utensils and food contact surfaces - material characteristics.
Repeat Observed rubbermaid containers that are NOT rated for food grade use being used to hold food items. Surfaces used to handle food shall be food grade in order to withstand proper cleaning and daily use.
3717-1-04.3(B) / Fixed equipment installation - spacing or sealing.
Repeat Observed the prep sink to have its front legs propped up on tiles in order to hold it in place and support the basin.
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat Observed facility to not have Quat test strips to test the quat sanitizer that is ued in the bar 3 comp sink.
3701-21-25(I) / Level one certification in food protection
Observed that no one on staff at time of inspection had completed the Level I PIC - food safety training. At least one employee during all hours of operation shall have this certification to ensure that food is handled properly and safely at all times.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-February-2019