3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. Observed ice in the hand sink at the bar. Do not use handsinks to dump into.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical TCS foods not being cold held at the proper temperature. Raw hamburger patties are 45F and sliced cheese is 45F in the drawer cooler. TCS foods must be held cold at 41F or lower at all times.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. Observed the interior of the reach in freezer on the cookline has cracks and damage, exposing insulation.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed build up on the heat lamps at the expo area. Observed grease build up on the hinges of the fry station prep cooler.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-December-2021
| Comments |
|---|
| Josh Folck is the PIC present for inspection Quat sanitzer is correct at 200ppm in wipe cloth buckets Observed good date marking, food storage order Facility is overall clean and well maintained |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. VI - TCS Food: TCS foods were not being held at the proper temperature. X - P - Chemical: Toxic materials are properly identified and stored. |