3717-1-07(B) / Poisonous or toxic materials: Working containers - common name.
Critical Corrected During Inspection Observed a container of chemicals that was stored above the three compartment sink without a label. LABEL ALL CHEMICALS TO PREVENT THEIR MISUSE. During the inspection PIC properly labeled as window cleaner and placed in an area away from the three compartment sink.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
3717-1-07.1(C) / Poisonous or toxic materials: Conditions of use.
Critical Corrected During Inspection Observed a hot shot pest strip hanging in the kitchen. Per the label for hot shot pest strips they release a toxic gas and should not be applied in food prep areas. Pesticides shall be applied by a licensed pesticide applicator and used to law and label. PIC discarded the hot shot strip during inspection.
To prevent health hazards, poisonous or toxic materials shall be used and applied according to law and as specified in this rule.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Observed that the three compartment sink at the bar did not have enough sanitizer. Per PIC the pump dispenser was damaged. Replace the pump dispenser. Until proper sanitizer concentration can be reached recommend using exclusively dish machine or retrieving a sanitizer bucket from the kitchen to pour into the sanitizer compartment at the bar.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed a mildew smelling liquid underneath the cutting boards. It appears that staff are cleaning the area, but are not allowing it to dry before placing the cutting board down causing it to become water logged. Clean cutting boards thoroughly and often, allow to properly air dry before placing cutting boards down.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Observed pans stacked prior to air drying. Allow utensils to fully air dry prior to stacking to prevent water locking them and allowing mildew growth.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and utensils, and may not be cloth dried.
3717-1-04.8(H) / Soiled and clean tableware - handling.
Observed that the facility had containers of silverware and toothpicks for lemons/limes that were stored without handles facing the same direction. Store all silverware with handles facing the same direction to prevent bare hand contact with the portion that will go into customer's mouth. The shift lead put gloves on and fixed the handles at the time of inspection.
Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated.
3717-1-06.1(M) / Outer openings - protected.
Observed that the weather strip was peeling away from the rear door. Repair weather stripping to prevent any pests from entering the facility.
To prevent contamination, outer openings of an FSO or RFE shall be protected against the entry of insects and rodents as specified in this rule.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 26-June-2018