- Equipment in Good Repair & Proper Adjustment (46.671)
(Ref.501) At time of inspection the following domestic non American National Standards Institute (ANSI)approved equipment was observed in the kitchen: - refrigerator - microwave - blender
- Drying Clean Equipment & Utensils (46.771)
(a) Air-drying or adequate draining required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining as specified in 21 CFR 178.1010(a) (relating to sanitizing solutions) before contact with food. - Provide an American National Standards Institute (ANSI) approved drying rack above the 3- basin sink, to allow for self draining.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
No sign or poster posted at the handwash sink in the bars, 2nd fl serving kitchen, to remind food employees to wash their hands.
- Retention, Drainage & Delivery of Sewage, Other Liquid Waste & Rainwater (46.862(b)-(f))
Approved indirect waste connection is not provided at ice bins at bars- establishment uses ice bucket inside the bins.
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10/16/2010 | Regular |
- Preventing Contamination from Food Contact with Equipment & Utensils (46.301)
- Establishment does not have a food prep sink,foods are cleaned inside of the 3-basin sink. Management was instructed to initiate immediate corrective action.
- Food Storage Requirements & Prohibited Areas (46.321)
(a) General storage requirements.(3) At least 15 cm (6 inches) above the floor. - At time of inspection direct floor storage of containers of pepper, sugars etc. were observed under the prep station in the kitchen. *** All food items should be elevated at least 6 inches off of floor.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
(a) General. Except during preparation, cooking or cooling, or when time is used as the public health control as specified in subsection (c), potentially hazardous food shall be maintained at one of the following temperatures, as applicable: (2) At 5°C (41°F) or less except as specified in paragraphs (3)—(5), or § 46.584(b) (relating to vending machines). - At time of inspection the cold-holding unit (located near the back door) had an ambient air temperature of 61.4 and a garden salad had an internal temperature of 57.2 F. Freshly made salad was moved to a cooler refrigeration unit. Instructions: Do not use refrigeration unit until optimum temperatures are achieved.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
(b) Date marking of ready-to-eat, potentially hazardous food. (1) Except as specified in paragraph (4) or (5), refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food facility for more than 48 hours shall be clearly marked to indicate either of the following: (i) The date by which the food shall be consumed on the premises, sold or discarded. (ii) The date on which the food was prepared. Label and date salads, rie mixtures, and all other potentially hazardous foods stored inside of the refrigeration units.
- Accuracy of Temperature Measuring Devices for Food (46.561)
(a) Accuracy range for Celsius-scaled or Celsius/Fahrenheit-scaled devices. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (b) Accuracy for Fahrenheit-scaled devices. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. - Provide accurately scaled thermometers inside of all refrigeration units especially defective unit.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
- Sanitizer test strips could not be provided at time of inspection.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
(c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. - Clean under and behind all equipment especially in the front bar area.
- Drying Clean Equipment & Utensils (46.771)
(a) Air-drying or adequate draining required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining as specified in 21 CFR 178.1010(a) (relating to sanitizing solutions) before contact with food. - Provide an American National Standards Institute (ANSI) approved drying rack above the 3- basin sink, to allow for self draining.
- Wiping Cloth Air Drying Locations (46.772)
(a) General. Except as provided in subsection (b), wiping cloths laundered in a food facility that does not have a mechanical clothes dryer as specified in § 46.615(b) (relating to clothes washers and dryers) shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, single-service and single-use articles and wiping cloths. (b) Exception. This section does not apply if wiping cloths are stored after laundering in a sanitizing solution as specified in § 46.674(d) (relating to warewashing equipment: mechanical or manual). - At time of inspection soiled wiping cloths were observed drying on the basins of the 3-basin sink.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
- Repair leak at the faucet of the 3-basin sink.
- Retention, Drainage & Delivery of Sewage, Other Liquid Waste & Rainwater (46.862(b)-(f))
(b) Backflow prevention. (1) Except as specified in paragraphs (2) and (3), a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed. - Establishment does not have a food prep sink, food prep is conducted in the 3-basin sink. Management is instructed to initiate immediate corrective action.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
- Floors need a general cleaning behind and under all equipment throughout.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
(k) Controlling pests. The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises by all of the following: (1) Routinely inspecting incoming shipments of food and supplies. (2) Routinely inspecting the premises for evidence of pests. (3) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in § 46.1026(b) and (c) (relating to pesticides). (4) Eliminating harborage conditions. - At time of inspection fresh mice droppings were observed on the shelving unit in the kitchen (next to the stove). Old mice droppings were observed in the front bar area (bar is rarely used). Clean all equipment. Eliminate mice infestation immediately.
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09/28/2010 | Regular |
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