3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. OBSERVED FOOD EMPLOYEE NOT WASH THEIR HANDS BETWEEN HANDLING RAW CHICKEN AND PREPARING A NAAN. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD EMPLOYEE SHALL WASH THEIR HANDS IN BETWEEN TASKS.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. OBSERVED WHITE RICE HELD AT 123 DEGREES F IN HOT HOLDING. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F IN HOT HOLDING.
3717-1-04(I) / Nonfood-contact surfaces - materials.
Corrected During Inspection Nonfood-contact surfaces constructed of unapproved materials. OBSERVED FOIL ON THE DRY STORAGE SHELVES.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Corrected During Inspection Unclean nonfood-contact surfaces. OBSERVED A BUILD UP OF DEBRIS INSIDE OF THE COOLERS THROUGHOUT THE FACILITY.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Unclean nonfood-contact surfaces. OBSERVED A BUILD UP OF DEBRIS ON THE EXTERIOR OF THE DISH MACHINE.
3717-1-06.1(A) / Floors, walls, and ceilings.
Floors, walls, and/or ceilings not smooth and easily cleanable. OBSERVED BROKEN FLOOR TILES THROUGHOUT THE FACILITY.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean. OBSERVED A BUILD UP OF DEBRIS ON THE FLOOR UNDERNEATH EQUIPMENT THROUGHOUT THE KITCHEN.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 07-March-2019
| Comments |
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| FOODS ARE RECEIVED FROM APPROVED SOURCES AND DOCUMENTATION WAS PROVIDED AT TIME OF INSPECTION (RESTAURANT DEPOT, NOOR HALAL MARKET. PEST CONTROL- J AND J EXTERMINATING (MONTHLY). SANITIZER- STATE AVANCE (CHLORINE). CHLORINE TEST KIT-YES. PROBE THERMOMETER-YES. PROVIDED THE PERSON IN CHARGE WITH VARIOUS FOOD SAFETY HANDOUTS. THE OPERATION USES TIME IN LIEU OF TEMPERATURE FOR SALAD BAR. |
| CRITICAL CONTROL POINT INSPECTION VI - TCS Food: TCS foods were not being held at the proper temperature. I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. |