3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Handwashing sink not accessible.
Observed the back handwashing sink blocked by a trash can.
PIC moved the trash can so the handwashing sink was readily accessible.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.
Observed clean steak knives stored in a dirty container.
Observed dirty plates stored with clean.
PIC removed the soiled plates, knives, and bin, and placed all the items into warewashing.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature.
Observed squeeze bottles of salad dressing holding at 45 degrees.
Observed bags of whipped cream holding at 48 degrees.
Observed butter Canola blend sitting out at room temperature due to an employee doing multiple prep tasks at the same time.
PIC discarded the whipped cream and storage options for the salad dressings were discussed.
PIC spoke with employee about focusing on one task at a time so items do not fall out of temperature.
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet.
Observed no air gap present at the ice bin.
Install an air gap at all ice bins for backflow prevention.
3717-1-06.1(M) / Outer openings - protected.
Outer opening not protected.
Observed gaps of light at the back door.
Install a sweep or weather stripping to eliminate the gaps and prevent insects, rodents, and/or other pests from gaining entry.
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces not easily cleanable.
Observed the walk in cooler racks being rusty and thus no longer smooth and easily cleanable.
Remove the rust and reseal the racks, or replace them.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed.
Observed the Delfield reach in cooler/freezer not being functional.
Repair or replace the cooler/freezer.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean.
Observed the interior ceilings of the microwaves having excessive food debris on them.
Observed excessive grease and food build-up on the tables under the grills.
Observed food build-up on the walk in cooler racks.
Observed build-up on the drying racks
3717-1-05.4(P) / Maintaining refuse areas and enclosures.
Improperly cleaned storage area for refuse, recyclables, or returnables.
Observed excessive litter and debris in the dumpster area.
Clean the area and maintain it clean.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean.
Observed the facility in need of a thorough deep cleaning.
Clean the facility top to bottom and maintain it clean.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair.
Observed the wall above the cove base molding in the dry goods area in need of cleaning.
Observed the walk in freezer floor in need of repair.
Observed a burnt out bulb at the cook line hood.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 01-June-2023
| Comments |
|---|
| A reinspection shall occur on 6/22/2023, at which time all violations shall be corrected and/or reasonable timelines for correction provided. |
| 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. VI - TCS Food: TCS foods were not being held at the proper temperature. III - Preventing Contamination by Hands: The hand washing sink(s) were not accessible for convenient use by employees. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. VI - P - TCS Food: Observed time/temperature controlled for safety foods being properly held using time as a public health control; the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required. 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. I - P - Employee Health: The operation had an employee health policy on file. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |