3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Repeat Corrected During Inspection Food employee(s) did not wash hands when required. OBSERVED FOOD EMPLOYEES NOT WASHING THEIR HANDS IN BETWEEN TASKS. TO PREVENT CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD EMPLOYEES SHALL WASH THEIR HANDS BEFORE ENGAGING IN FOOD PREPARATION.
3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Improper bare-hand contact with RTE foods. OBSERVED A FOOD EMPLOYEE CUT PANEER CHEESE WITH THEIR HANDS. TO PREVENT CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD EMPLOYEES SHALL NOT HANDLE READY TO EAT FOODS WITH THEIR BARE HANDS.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Repeat Chlorine sanitizing solution at incorrect temperature and/or concentration. OBSERVED THE CHORINE SANITIZING SOLUTION BELOW THE MINIMUM REQUIREMENT FOR CONCENTRATION IN THE DISH MACHINE. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, SANITIZING SOLUTION SHALL MEET THE MINIMUM REQUIREMENTS FOR EFFECTIVE SANITIZING.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. OBSERVED A BUILD UP OF DEBRIS ON THE BLADE OF THE CAN OPENER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. OBSERVED A BUILD UP OF DEBRIS ON THE CUTTING BOARD. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.
3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. OBSERVED ONION SAUCE IN A FIVE GALLON CONTAINER HELD AT 64 DEGREES F. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE RAPIDLY COOLED FROM 135-70 DEGREES F WITHIN 2 HOURS, THEN FROM 70-41 WITHIN 4 HOURS.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. OBSERVED TCS FOODS (ONION SAUCE:64*F, CHICKEN:46 *F) HELD AT IMPROPER TEMPERATURES IN COLD HOLDING. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING.
3717-1-06.4(K) / Controlling pests.
Critical Presence of live insects, rodents, and other pests. OBSERVED FLYING INSECTS THROUGHOUT THE FACILITY. THE PRESENCE OF PEST SHALL BE CONTROLLED TO MINIMIZE THEIR PRESENCE OF THE PREMISES.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
No towels or drying device at the handwashing sink(s). OBSERVED NO PAPER TOWELS AT THE HANDSINK.
3717-1-06.1(K) / Insect control devices - design and installation.
Improper use or placement of insect control devices. OBSERVD FLY STRIPS HANGING THROUGHOUT THE KITCHEN.
3717-1-04.4(A)(3) / Equipment - cutting or piercing parts of can opener not maintained.
Can opener blade dull or creating metal fragments. OBSERVED A DULL BLADE ON THE CAN OPENER.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. OBSERVED A BUILD UP OF DEBRIS ON THE FOLLOWING NON FOOD CONTACT SURFACES:
- INTERIOR/EXTERIOR OF COOLERS IN THE KITCHEN
- STORAGE RACKS IN THE KITCHEN
3717-1-05.1(S) / Plumbing system - maintained in good repair.
Plumbing system not properly maintained or repaired. OBSERVED THE HANDWASHING SINK LEAKING IN THE KITCHEN.
3717-1-06.1(A) / Floors, walls, and ceilings.
Repeat Floors, walls, and/or ceilings not smooth and easily cleanable. OBSERVED UNEVEN FLOOR TIE IN THE KITCHEN.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. OBSERVED A BUILD UP OF DEBRIS ON THE FLOOR AND WALLS THROUGHOUT THE KITCHEN.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. OBSERVED A BUILD UP OF DEBRIS ON THE CEILING VENTS IN THE KITCHEN.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 14-September-2020
| 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. |
| CRITICAL CONTROL POINT INSPECTION IV - Demonstration of Knowledge: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE PERSON IN CHARGE SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE FACILITY TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR. VII - Protection from Contamination: Equipment food-contact surfaces or utensils are dirty. OBSERVED A BUILD UP OF DEBRIS ON THE CUTTING BOARD ON TOP OF THE PREP COOLER. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOOBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. VI - TCS Food: TCS foods were not being held at the proper temperature. OBSERVED ONION SAUCE HELD AT 64 DEGREES F. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING. III - Preventing Contamination by Hands: Observed food employee touching ready-to-eat food with bare hands. OBSERVED A FOOD EMPLOYEE CUT PANEER CHEESE WITH THEIR BARE HANDS. TO PREVENT CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD EMPLOYEES SHALL NOT HAVE BAREHAND CONTACT WITH READY TO EAT FOODS. |