BUKANAS SPORT BAR scored 66; newer inspection records 87

1. 01

   Person in charge

   Item 1-2A ↗

   Observed multiple risk factor violations during today's inspection, resulting in an unsatisfactory score. Person-in-charge is not practicing active managerial control of facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Observed multiple risk factor violations during today's inspection, resulting in an unsatisfactory score. Person-in-charge is not practicing active managerial control of facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Food protection manager

   Item 1-2B ↗

   Facility's Certified Food Safety Manager does not have copy of certificate posted in facility. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

   Inspector’s full note +

   Code .03(3)(c)

   Facility's Certified Food Safety Manager does not have copy of certificate posted in facility. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

   Official report · Item 1-2B ↗
   No correction or repeat marker recorded.
3. 03

   Employee health reporting

   Item 2-2A ↗

   Person-in-charge (PIC) was not knowledgeable on employee health, including symptoms, diseases, when to restrict/exclude, and what to report to health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was trained on employee health.

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   Person-in-charge (PIC) was not knowledgeable on employee health, including symptoms, diseases, when to restrict/exclude, and what to report to health department. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was trained on employee health.

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
4. 04

   Handwashing

   Item 2-2D ↗

   Observed multiple hand sinks in facility (kitchen, bar, employee restroom, and both men's and women's restrooms) without paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were placed at hand sinks.

   Inspector’s full note +

   Code .07(3)(b)

   Observed multiple hand sinks in facility (kitchen, bar, employee restroom, and both men's and women's restrooms) without paper towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were placed at hand sinks.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
5. 05

   Handwashing

   Item 2-2D ↗

   Observed only hand sink in kitchen without soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at hand sink.

   Inspector’s full note +

   Code .07(3)(a)

   Observed only hand sink in kitchen without soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at hand sink.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
6. 06

   Handwashing

   Item 2-2D ↗

   Observed large cart blocking only hand sink in kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Cart was removed from in front of hand sink.

   Inspector’s full note +

   Code .06(2)(o)

   Observed large cart blocking only hand sink in kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Cart was removed from in front of hand sink.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
7. 07

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw chicken being stored above ready-to-eat cheese, limes, and sauces, raw pork, and raw ground beef, in reach in cooler. Raw ground beef was stored above raw pork in reach in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw chicken being stored above ready-to-eat cheese, limes, and sauces, raw pork, and raw ground beef, in reach in cooler. Raw ground beef was stored above raw pork in reach in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Items were moved to proper storage locations.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
8. 08

   Toxic substance storage and use

   Item 8-2B ↗

   Observed multiple working spray bottles of chemicals without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Items were labeled.

   Inspector’s full note +

   Code .07(6)(b)

   Observed multiple working spray bottles of chemicals without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Items were labeled.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
9. 09

   Food labeling and containers

   Item 10D ↗

   Facility does not have allergen disclosure for foods in facility that may contain allergens. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

   Inspector’s full note +

   Code .04(7)(d)

   Facility does not have allergen disclosure for foods in facility that may contain allergens. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
10. 10

    Food labeling and containers

    Item 10D ↗

    Observed containers of brown sugar and flour without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Items were labeled.

    Inspector’s full note +

    Code .04(4)(d)

    Observed containers of brown sugar and flour without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Items were labeled.

    Official report · Item 10D ↗
    No correction or repeat marker recorded.
11. 11

    Thermometers

    Item 11D ↗

    Facility does not have suitable probe thermometer for measuring thin foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

    Inspector’s full note +

    Code .05(3)(g)

    Facility does not have suitable probe thermometer for measuring thin foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

    Official report · Item 11D ↗
    No correction or repeat marker recorded.
12. 12

    Personal cleanliness

    Item 12B ↗

    Observed employee handling food with watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed watch.

    Inspector’s full note +

    Code .03(5)(h)

    Observed employee handling food with watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed watch.

    Official report · Item 12B ↗
    No correction or repeat marker recorded.
13. 13

    Washing fruits and vegetables

    Item 12D ↗

    Observed employee cut limes without washing beforehand. Vegetable sink is not labeled. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Limes were discarded. Vegetable sink was labeled.

    Inspector’s full note +

    Code .04(4)(g)

    Observed employee cut limes without washing beforehand. Vegetable sink is not labeled. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Limes were discarded. Vegetable sink was labeled.

    Official report · Item 12D ↗
    No correction or repeat marker recorded.
14. 14

    Required permits and notices

    Item 13A ↗

    Facility does not have handwashing signage at any hand sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C) Corrective Actions: Handwashing signage provided.

    Inspector’s full note +

    Code .07(3)(d)

    Facility does not have handwashing signage at any hand sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C) Corrective Actions: Handwashing signage provided.

    Official report · Item 13A ↗
    No correction or repeat marker recorded.
15. 15

    Warewashing facilities and test strips

    Item 15B ↗

    Facility does not have test strips for chlorine sanitizer. **THIRD CONSECUTIVE VIOLATION; PERMIT SUSPENDED** A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

    Inspector’s full note +

    Code .05(3)(h),(i)

    Facility does not have test strips for chlorine sanitizer. **THIRD CONSECUTIVE VIOLATION; PERMIT SUSPENDED** A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

    Official report · Item 15B ↗
    No correction or repeat marker recorded.
16. 16

    Toilet facilities

    Item 17A ↗

    All trash cans in women's restroom without lids. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)

    Inspector’s full note +

    Code .06(5)(h)

    All trash cans in women's restroom without lids. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)

    Official report · Item 17A ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.