3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. Observed the cutting boards at the prep top coolers are dirty and need cleaned.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature. Ground beef is stored in the oven that is turned off and is 125F at time of inspection. TCS foods must be actively held hot at 135F or higher to prevent the growth of pathogens. PIC stated that beef was cooked about a half hour ago. Ground beef was placed into the walk in cooler to cool.
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 prep top cooler by the far wall end of the kitchen is holding shrimp at 45F, pork in the bottom at 45F, and chicken at 43F. TCS foods must be held cold at 41F or lower at all times to prevent the growth of pathogens. Adjust or repair this cooler.
3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects, rodents, and other pests. Observed flies in the facility at time of inspection. Contact a licensed pest control operator for treatment. The exterior doors to the facility must remain closed and never propped open unless a tight fitting screen or air curtain is installed.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-04.2(A) / Equipment - cooling, heating, and holding capacities.
Inadequate equipment available for cooling, heating or holding food. The prep top cooler is not holding foods at proper cold holding temperature of 41F or lower. Food is stored in the oven while turned off as an extra supply for later. Provide additional hot holding for storage of back up supply of foods at 135F or higher. Repair of adjust the prep top coolers so that all foods hold cold at 41F or lower.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed ice build up on the interior of the walk in freezer. Observed the tray and plastic piece under clean glass storage at the bar is dirty. Observed liquid in the bottom of the keg cooler at the bar.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. Observed the bar floors and areas behind equipment and fixtures are dirty. Observed the downstairs area in need of thorough cleaning.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items and /or litter on premises. Observed the basement area is cluttered with unused items and equipment. This area is a part of your licensed facility and must be maintained as such. Remove all unused items to prevent harborage for pests and to allow for proper cleaining.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. Observed tiles damaged behind the kitchen hand sink. Observed the floors walls and ceilings in the basement are damaged and not intact, smooth and easily cleanable. Repair all physical facilities.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 05-August-2021
| Comments |
|---|
| Omaira Allen is the PIC present for inspection Chlorine bleach sanitizer and test kit available Dish machine is sanitizing properly with the final rinse reaching 165F at the dish, bar glass washer is sanitizing properly with chlorine dispensing at 100ppm |
| 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. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. VI - TCS Food: TCS foods were not being held at the proper temperature. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: Toxic materials are properly identified and stored. |