3717-1-03.4(I)(1) / Time as a public health control - written procedures
Written procedures for time as a public health control are not maintained and implemented. Observed multiple items (chicken, garlic sauce, lettuce, tomatoes, etc.) being held by time instead of temperature (4-hour hold) that are not listed on the procedure posted on the bulletin board at the entrance of the kitchen. PIC stated items on the prep table are there for ease of service, these items are pulled from hot and cold holding when needed. Recommend getting equipment that allows this activity to discontinue.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. Observed soiled wiping clothes being left out on prep surfaces.
3717-1-03.2(K) / In-use utensils - between-use storage.
Repeat In-use utensils improperly stored. Observed falafel utensil stored in water. PIC states water is changed out at minimum every 4 hours.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed multiple equipment items not approved by a recognized testing agency. Observed household vacuum sealer, salad spinner, household containers, High point freezer, reuse of glass jelly jars, household instant pot, household rice cooker, etc.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Non-food contact surfaces throughout the cookline and prep line not cleaned at the required frequency. Observed an accumulation of grease and debris around and between equipment.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean. Observed an accumulation of food residue and debris on the gaskets, handles, and doors of multiple pieces of equipment throughout the facility. Ensure damaged gaskets are repaired to allow for proper cleaning.
3717-1-06.4(A) / Repairing.
Repeat Observed grout between floor tiles in the back off the kitchen in need of repair.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 13-February-2024
| Comments |
|---|
| Ensure the sick policy is being incorporated with new hires (review policy and sign form). Cutting blocks or boards that can no longer be effectively cleaned and sanitized shall be resurfaced or replaced. Stained containers shall be properly warewashed and if staining continues the containers shall be replaced. Ensure date marking is consistent across employees and the facility. Scoops stored in product shall have designated handle to prevent contamination. Only the ice scoop shall be stored in the ice with handle up out of the ice. Recommend having the scoop out of the bin to prevent handle from falling in the ice. The violations documented are to be corrected and will be checked during next standard inspection. |
| Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. |