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Violation
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1
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Certification by accredited program, compliance with Code, or correct responses
Inspector Comments
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.
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13
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Food separated & protected
Corrected On-Site.
Inspector Comments
Frozen packaged meat found on a tray, located on the floor under the convection oven. All food must be stored 6 inches or higher off of ground surface.
Thawing of products must be done under temperature control.
DIscontinue allowing products to sit out of temperature control and on the ground surface.
Meat product was moved to refrigeration.
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20
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Proper cold holding temperature
Inspector Comments
Observed all TCS food items in prep area ice bath between 55-62F.
Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Ensure sufficient ice is used in the ice bath and monitor temperatures regularly. Affected items discarded.
This method of keeping items cold during service is consistantly not being set up correct, or being monitored.
If this method continues to be an issue for temperature control, ice baths will not be permitted to be used.
Highly recommend getting another commercial table top refrigeration unit for these items.
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21
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Proper date marking & disposition
Inspector Comments
Several items in walk in cooler are being stored past the 7 day shelf life. All items that are prepared or open for use must only be used for 7 days and then discarded. Discontinue allowing products to be used after the original 7 days, and discard old product.
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27
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Compliance with variance, specialized process, & HACCP plan
Inspector Comments
Observed facility utilizing ROP for finished food and storing items in freezers without an approved HACCP plan. Discontinue ROP and submit an appropriate HAACP plan to this Department for review.
If a HACCP plan is not submitted, all reduced oxygen packed items will be discarded upon next inspection.
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41
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In-use utensils: properly stored
Inspector Comments
Utensils are being stored in a container of standing water.
All utensils, when not in use, must be stored in a smooth, easily cleanable and non-porous location. Standing water is not permitted to be used for utensil storage.
Remove water and only store utensils in dry clean containers.
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46
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Warewashing facilities: installed, maintained, & used; test strips
Inspector Comments
Quaternary ammonia test strips lacking for sanitizer used at the bar. Provide sanitizer test kit for each type of sanitizer used.
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