8: Paper towel dispenser not working at hand sink. Pic made paper towel available for employees. Discussed implementing a Food Safety Plan (FEP) in order to obtain active managerial control over repeated priority item violations. Advised operator I was available to assist with developing the FSP.
14: Dish machine was not sanitizing. Dish machine was run 3 times with 0 reading. Bar will be closing the same time as the restaurant until dish machine is properly sanitizing again. Until then, food conact surfaces will be wash, rinsed, and sanitized in the kitchen. Provided applicable fact sheets to operator regarding observed priority item violations.
Discussed implementing a Food Safety Plan (FEP) in order to obtain active managerial control over repeated priority item violations. Advised operator I was available to assist with developing the FSP. A follow up inspection will be performed within 10 days to verify compliance of this priority item violation.
36: Observed several flies at hand sink and behind the bar.
Additional Comments
A warning letter will be requested due to priority item violations 8 and 14 being noted on 2 consecutive inspection reports in a row. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
NO
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
NO
5 No discharge from eyes, nose, and mouth
Compliant
Observations
NO
6 Hands clean and properly washed
Compliant
Observations
NO
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
COSRepeat
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NA
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COSRepeat
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NA
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
NA
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan