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 the handwashing sink at the bar has a strainer with ice in it at time of inspection. This sink may only be used for handwashing and may not be used for dumping or any other purpose.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Food not properly protected from contamination by separation, packaging, and segregation. Observed a box of mushrooms stored directly on top of a tub of raw ground beef that is not covered well. The mushroom box is in contact with the raw meat. To prevent cross contamination, store all raw meats separate from ready to eat foods.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Chlorine sanitizing solution at incorrect temperature and/or concentration. There is no sanitizer dispensing at the glass washer at the bar. Chlorine sanitizer must dispense at 50-100ppm at the final rinse. Repair the glass washer. All glasses must be washed in the main dish machine or in the three compartment sink until the glass washer is repaired.
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. Foods are holding at 45F-47F in the bottom portion of the prep top cooler at the cookline on the left side. TCS foods must be held cold at 41F or lower at all times. Foods in the top of this cooler are holding at proper temperatures. Adjust or repair this cooler.
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. The walk in cooler is holding chicken at 44F, smoked sausage at 43F, and cooked chicken at 42F. Repair or adjust the walk in cooler so it holds foods cold at 41F or lower at all times.
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Food contact surfaces not easily cleanable. Observed many plates are chipped on the stack of clean dishes in the kitchen. Once chipped, plates are no longer smooth and easily cleanable. Discard chipped dishes.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The walk in cooler gasket is torn.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed cutting boards are scored and no longer able to be cleaned.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed build up at the cookline area, splatter on some walls, and build up on the walk in cooler fan guard. Clean all physical facilities as often as needed to prevent accumulation of residue.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed the walk in cooler is leaking condensation on the interior. Repair the walk in cooler so that no leaks or drips occur.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed damaged or missing floors, walls, and ceilings in the basement. Observed some areas of the kitchen where wall tiles are missing or damaged. Repair all floors, walls, and ceilings so they are intact, smooth, and easily cleanable.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 23-June-2022
| Comments |
|---|
| Gilbert Vaca is the PIC present for inspection Chlorine bleach sanitizer is correct in wipe cloth bucket at 100ppm, test strips available Dish machine is sanitizing properly with the final rinse reaching 163F at the dish, maximum registering thermometer is available Observed good date marking practices |
| 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. 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. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - TCS Food: TCS foods were not being held at the proper temperature. X - P - Chemical: Toxic materials are properly identified and stored. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. |