[?] A summary of the violations found during the inspection are listed below.

3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Observed bar mats for drying glassware in handwashing sink at the bar.

3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Observed no towels or drying device at the handwashing sink at bar

3717-1-04.5(B)(5) / Equipment food-contact surfaces and utensils - cleaning frequency.
Observed an accumulation of food debris at pizza prep station. Observed an accumulation of food splatter inside microwave near pizza prep station. Observed a build-up of food debris on freezer floor.

3717-1-04.4(A)(3) / Equipment - cutting or piercing parts of can opener not maintained.
Repeat Observed chipped can opener blade


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 24-January-2020


Comments
Discussed report with PIC at the time of 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 – OBSERVED HANDWASHING SINK AT BAR USED FOR OTHER PURPOSES AND NO PAPER TOWELS AVAILABLE; hands clean and properly washed; no bare hand contact with ready to eat foods.
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.
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.
VII. Protection from Contamination – Food is properly separated and protected. Food contact surfaces are cleaned and sanitized.
VIII. Consumer Advisory – Consumer advisory is provided.
IX. Highly Susceptible Populations – Pasteurized foods used prohibited foods not offered.
X. Chemical – Toxic chemicals held in locations away from food or food prep to prevent contamination.
XI. Conformance with Approved Procedures – Compliance with variance, specialized process, and HACCP plan.