3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperatures
Critical Hot water for mechanical sanitization is below required temperature. The dish machine is only reaching 150F at the dish at the final rinse. Final rinse temperature must reach at least 180F or 160F at the dish. Dishes must be washed, rinsed and then sanitized using the three compartment sink until the dish machine is repaired.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Repeat TCS foods not being hot held at the proper temperature. Ground beef is being stored in the oven that is not turned on and is 125F at time of inspection. PIC stated that the ground beef was cooked around lunch time. TCS foods must be held hot at 135F or higher at all times. Do not store TCS foods in the oven unless it is turned on to properly hot hold.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-06.2(B) / Handwashing cleanser - availability.
No soap at handwashing sink at the bar. Hand sinks must be stocked with soap and paper towels at all times.
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Repeat Inadequate equipment available for cooling, heating or holding food. TCS food has been found repeatedly holding at temperatures below 135F in the oven while the oven is turned off. Provide additional hot holding, such as a hot holding cabinet, for holding back up supplies of hot foods for the day.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Observed build up on prep top cooler doors/handles/gaskets. Observed build up and liquid on the interiors of the keg coolers at the bar. Observed condensation on the ceiling of the walk in cooler. Observed build up on the exterior surfaces of the glass washer at the bar.
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. Observed sewage back up in the basement. Basement floor has standing water and what appears to be grease waste. Observed soap suds coming up out of the floor drain near the dish machine when the dish machine is run. Contact a licensed plumber immediately for plumbing repairs.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Observed sewage backup/liquid on the floor in the basement. Repair any plumbing issues and thoroughly clean and disinfect basement flooring. Observed build up on the floor of the bar beneath the glass washer.
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. Observed broken, missing, or damaged wall tiles throughout the kitchen. Repair tiles so that all walls are intact, smooth and easily cleanable.
3701-21-25(I) / Person in charge certification in food protection
FSO did not have a person in charge per shift with the person in charge certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-January-2022
| Comments |
|---|
| Daniel Lopez is the PIC present at time of inspection There is a sewage back up in the basement of this facility where dry storage is located. Facility will voluntarily close until the back up is resolved and the basement is thoroughly cleaned. Glass washer at the bar is sanitizing properly with chlorine dispensing at 100ppm, wipe cloth bucket is set up correctly with chlorine bleach at 100ppm There must be an employee present at this facility at all times with a minimum of Level 1 or PIC food safety certification. |
| 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. III - Preventing Contamination by Hands: Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). VI - TCS Food: TCS foods were not being held at the proper temperature. VII - Protection from Contamination: Equipment food-contact surfaces and utensils were not being sanitized. |