3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands when required.
>> Observed food employee using hand sanitizer instead of washing hands before working with food/food-contact surface after a smoke break
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical TCS foods not being hot held at the proper temperature.
>> Observed sausage gravy held at 115 F in hot well *DISCARDED AT TIME OF INSPECTION
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked.
>> Observed sausage gravy in reach-in cooler without a proper date mark
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have a person with level two certification in food protection.
>> Observed no food employee with a level 2 food safety certificate
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods not properly thawed.
>> Observed improper thawing of gyro meat *DISCARDED AT TIME OF INSPECTION
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Food thermometer not readily accessible.
>> Observed no food thermometer at time of inspection
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 11-December-2018
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| Approved Sources: GFS, Shaker/Atlantic, Restaurant Depot Pest Control: Terminix, 1x/month |