3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Observed dumpster sauce, ranch, and diced tomatoes in the sides/prep cooler across from the fryers were holding: 60, 64, and 48 respectively. During the inspection these items were discarded. FACILITY SHALL MAINTAIN ALL COLD ITEMS AT 41F OR BELOW TO PREVENT TEMPERATURE ABUSE. Discussed using time as public health control or otherwise maintaining temperatures. Facility replaced the foods with deep pans on ice. Observed a container of garlic spread stored at room temperature despite stating keep refrigerated. Provide proof that the food is shelf stable or maintain it at the proper temperature of 41F or below.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Observed a chemical bottle that was not properly labeled. Label all working containers of chemicals to prevnet their misuse. At the time of inspection the bottle was properly labeled.
3717-1-05(H) / Capacity.
Critical Corrected During Inspection Observed that the facility lacked any water pressure due to a leak. The plumbing company was repairing the leak at the time of inspection. During the inspection the water was repaired and brought back to the facility. Spoke with management regarding proper safety precautions for lack of water in future.
3717-1-06.2(E) / Handwashing signage.
Observed that the restrooms did not have any employee must wash hands signs. Properly supply all hand washing sinks with soap, warm water, paper towels, and proper signage.
3717-1-03.2(K) / In-use utensils - between-use storage.
Observed that the facility had a spatulas in a heating unit next to the grill. The heating unit was not turned on at the time of inspection. Ensure that equipment is turned on during use. Observed the lemon/lime tongs at the bar were stored in a mason jar full of water. Do NOT store utensils in standing water, recommend using a clean jar and sanitizing as necessary throughout the day.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Observed that the facility was not allowing its utensils to fully air dry prior to stacking. Allow equipment to fully air dry before stacking to prevent any mildew and allow sanitizer to properly air dry.
3717-1-04.8(E)(1) / Single-service and single-use articles - storage
Observed a ice wand stored in the walk in freezer uncovered. Cover ice wands to prevent them from collecting dust or becoming contaminated.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 11-June-2019
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| PIC- Rachel Went over the report with the PIC. Discussed expectations for the follow up. At the time of inspection there was a garlic spread left at room temperature despite requiring temperature control. Contact the distributor and ask for copies of the pH and water activity values. If available these may be able to provide proof that the food is shelf stable and does not require refrigeration. Otherwise the facility shall maintain foods at the proper temperature. At the time of inspection the plumbing system at the facility was being repaired and the water was turned off for a period of time to complete the repairs. Food facilities should not be operating while they do not have the necessary means to wash dishes, hands, or maintain plumbing. Discussed this with the PIC during the inspection. Critical Control Points: I. Employee Health – Person in charge is aware of the OAC requirements and has an employee health policy. Visible or known symptoms and/or diagnoses of illness are addressed according to OAC. Proper use of restriction and exclusion. II. Good Hygienic Practices – Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold or served; no discharge from eyes, nose, and mouth. III. Preventing Contamination by Hands – Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready to eat foods. OBSERVED THAT THE FACILITY DID NOT HAVE EMPLOYEES MUST WASH HANDS SIGNS HANGING IN THE RESTROOMS, PROVIDE. OBSERVED THAT THE FACILITY HAD WATER TURNED OFF TO COMPLETE REPAIRS PREVENTING PROPER HAND WASHING. THE WATER WAS REPAIRED DURING THE INSPECTION. FACILITY MUST MAINTAIN A WAY TO WASH HANDS DURING THE INSPECTION. IV. Demonstration of Knowledge – Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the operation, or operation complies with the OAC. V. Food from Approved Source – Food obtained from approved source; received at proper temperature; good condition, safe & unadulterated. Required records available for shellstock tags and/or parasite destruction. VI. Time and Temperature Controlled for Safety Food – Facility uses proper cooking time and temperatures. Reheating procedures for hot holding; cooling time and temperatures; hot holding temperatures; cold holding temperatures; date marking and disposition. OBSERVED FOOD ITEMS IN THE PREP COOLER THAT WERE HOLDING ABOVE 41F. OBSERVED A CONTAINER OF GARLIC SPREAD LEFT AT ROOM TEMPERATURE DESPITE REQUIRING REFRIGERATION. ALL COLD FOODS REQUIRING REFRIGERATION SHALL BE HELD AT 41F OR BELOW TO PREVENT TEMPERATURE ABUSE. VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized. VIII. Consumer Advisory – provided for any raw or undercooked foods. IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered. X. Chemical –OBSERVED AN UNLABELED CONTAINER OF CHEMICALS. LABEL ALL CHEMICALS TO PREVENT THEIR MISUSE. XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan. |