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). Some items that were on the prep table are being held cold or hot, these items are pulled from hot and cold holding when used. 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 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 cook line and prep line not cleaned at the required frequency. Observed an accumulation of grease and debris around on equipment in these areas.
3717-1-05.4(K) / Storing refuse, recyclables, and returnables.
Waste receptacles for refuse or recyclables stored so they are accessible to insects and/or rodents. Observed cardboard and trash overflowing in receptacles near the elevator. PIC stated they have pest control company servicing the kitchen to ensure there is no pest issues. Continue to clean and maintain the facility to prevent pest infestations.
3717-1-04.2(E) / Clothes washers and dryers.
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). Ensure only the ice scoops are being stored in the ice bin with the handle up out of the ice. Discolored and scored cutting boards in the facility shall be resurfaced or replaced. Ensure stained containers are being cleaned properly. If staining remains and is difficult to clean they shall be replaced. 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. |