01/22/2020
Inspection, Routine
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10 - Foodborne Illness Risk Factors |
Adequate handwashing sinks properly supplied and accessible |
Inspector Comments: 6-301.14 Handwashing Signage (C)
Hand wash signage commanding employees to wash hands were not avaiable at hand sinks throughout the facility.
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15 - Foodborne Illness Risk Factors |
Food separated and protected |
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw shell eggs were stored above ready to eat marinara in the walk-in refrigerator.
Corrective action: Raw eggs were moved to approved location below ready to eat foods.
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16 - Foodborne Illness Risk Factors |
Food contact surfaces; cleaned & sanitized |
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The soda gun in the bar area was heavily soiled.
Corrective action: Soda gun was cleaned.
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35 - Good Retail Practices |
Approved thawing methods used |
Inspector Comments: 3-501.13 Thawing (C)
Raw red snapper was observed thawing in the vacuum sealed environment in the cooler below the grill at the cooks line.
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47 - Good Retail Practices |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C)
Door gaskets were torn throughout the facility.
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