3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Handwashing sink not accessible. The hand sink on the cook line is blocked by a large garbage can. Garbage can was moved at time of inspection. The hand sink at the dessert prep area of the expo line is blocked by a large wire rack holding to-go items. The storage rack must be removed. This sink is required due to food prep taking place at this area and must be accessible for use at all times. This facility was approved and licensed with this sink in place and it must be available for use.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Repeat Non-durable equipment observed. Observed the interior of the upright reach in freezer on the cookline is damaged with cracks/holes that expose insulation and could harbor dirt/bacteria. Properly seal any damaged areas so that they are intact, smooth and easily cleanable.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. Observed the drawer under the prep top at the cookline does not close properly. PIC stated that someone is coming to fix the drawer in two days. Observed the pop gun at the bar is in a holder with no tray to catch drainage or no drain hose to direct drainage to proper disposal. Replace the drain hose to prevent drippage onto the bar items stored beneath the beverage gun.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 26-April-2022
| Comments |
|---|
| Quat sanitizer is correct at 400ppm in wipe cloth buckets, test strips available Dish machine and bar glass washer are both sanitizing properly with chlorine dispensing at 100ppm at the final rinse, test strips available Observed good holding temperatures, date marking, food storage order and thawing 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. III - Preventing Contamination by Hands: The hand washing sink(s) were not accessible for convenient use by employees. 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. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. 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. X - P - Chemical: Toxic materials are properly identified and stored. |