3717-1-03.2(N)(1) / Gloves - use limitation
Critical Corrected During Inspection Single-use gloves used improperly. Observed employee touching red uncooked hamburger patties and then touching handles to prep cooler. Make sure employees are taking off gloves before touching other surfaces in kitchen to avoid cross contamination. Handles were sanitized while I was present.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Observed 3 jugs of Blue cheese dressing stored in dry storage not refrigerated. Manufacture's label on jug says to keep refrigerated. Make sure all containers that say keep refrigerated are refrierated. Blue cheese was discarded.
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 several items in walk in cooler and prep cooler not datemarked. Make sure all food that is refrigerated /ready to eat is datemarked. Food was discarded.
3717-1-03.4(A) / Frozen food - temperature and time control.
Corrected During Inspection Foods in frozen storage exhibit signs of thawing or refreezing. Observed frozen onion rings that had come in on truck sitting out at room temperature long enough to thaw. Make sure frozen foods are kept frozen. Onion rings were discarded.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible. Make sure employees have access to thermoters in kitchen so they can check soup temps and cooking temps. Even if food comes in pre-cooked they have to be reheated to 165.
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Corrected During Inspection Improper storage of food items. Observed several boxes stored on floor in freezer. All food must be stored at least 6 inches off of the floor.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Corrected During Inspection Observed half smoked cigarette being stored in dry storage area. Do not store and used cigarettes anywhere in restaurant other than a desiganted employee area. Same with drinks. Cigarette was discarded.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-October-2022
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