| OBSERVATIONS AND CORRECTIVE ACTIONS |
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Violations cited in this report must be corrected within the time frames below.
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*1
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*There is no food safety manager certified by this Department (CFSM) on duty as required. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department. At the time of this inspection, facility has still not submitted the completed food safety certificate, CFSM application and fee to this Department. Repeat Violation. To be Corrected By: 05/31/2024
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*6
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*Food employees are not washing their hands as required such before putting on gloves, after handling soiled tableware, after handling raw meat, before handling clean tableware, equipment, utensils. Observed employee handling soiled equipment and then clean equipment without washing hands between. Facility owner and CFSM must review hand washing requirements with staff. New Violation. To be Corrected By: 05/31/2024
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*8
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Observed paper towels lacking at basement hand sink, and paper towels missing at kitchen hand sink. Provide at all times.
Observed equipment blocking hand sink at front serving bar on main floor. Hand sinks must remain unobstructed at all times and utilized for hand washing only. New Violation. To be Corrected By: 05/31/2024
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*20
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*Observed all TCS product within residential style refrigerator in server area between 50-54F. Ambient temperature was 50F. All TCS items within must be discarded. Discontinue use of this unapproved residential-style cooler and remove from facility.
Rice and other TCS items in 2-door Bain Marie between 50-54F. Ambient temperature of unit is 51F. Facility must ensure temperatures do not exceed 41F. Discontinue use of this unit until it’s repaired and consistently holding 41F or below. Affected TCS food must be discarded. Submit service invoice to this Department for review. New Violation. To be Corrected By: 05/31/2024
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44
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Employee observed wearing torn gloves throughout different tasks without changing them and hand washing in-between. Single-use gloves shall be used for only one task (such as working with ready-to-eat food or with raw animal-derived food), used for no other purpose and discarded when damaged or soiled, or when interruptions occur in the operation. New Violation. To be Corrected By: 05/31/2024
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46
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Observed warewashing machine wash and rinse temperatures not exceeding 75F. This unit must be repaired so that the wash and rinse temperature reaches at least 120F. Discontinue use and submit service invoice detailing repairs/issues corrected relating to temperature. Repeat Violation. To be Corrected By: 05/31/2024
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53
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The following must be repaired as indicated below:
*Basement ceiling tiles missing throughout ware washing, equipment storage and prep areas. Replace with smooth, nonporous and easily cleanable ceiling tiles.
*Light shields missing throughout basement prep and ware washing areas. Replace light shielding or provide shatterproof light bulbs.
*Heavy build-up of food debris, grease and grime between cook’s line equipment and in high touch surfaces such as faucet handles, cooler handles and doors, floors, walls and ceilings throughout basement prep, basement ware washing, basement storage and main floor kitchen. Detail clean all areas and maintain at a frequency that prevents visible build-up.
*Excessive clutter, unused and broken equipment through basement storage areas. Remove clutter and debris. New Violation. To be Corrected By: 05/31/2024
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54
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Inadequate lighting observed in basement hall storage and basement women’s restroom. Provide sufficient lighting in these areas. New Violation. To be Corrected By: 05/31/2024
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General Remarks
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Follow-up inspection may occur and is subject to regulatory fees. Regulatory fee will be assessed for this inspection.
Discussion Notes:
*Remove all residential style microwaves, refrigerators and other household style food equipment from facility, or place into a designated employee-only break room. Only ANSI certified, commercial grade food equipment may be used in a food facility.
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