3717-1-02.4(C)(16) / PIC: duties - ensure written procedures and plans are maintained and implemented in the facility.
Critical Written procedures and plans are not maintained and implemented. Observed multiple items (burger sauce, 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 they will update the procedure with the foods that are following the 4-hour hold procedure. 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.
3717-1-02.4(A)(2) / PIC - Manager Certification
Repeat Facility does not have an employee with manager certification in food protection.
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths.
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Observed falafel utensil stored in water. PIC states water is changed out at minimum every 4 hours.
3717-1-04.4(B) / Cutting surfaces.
Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed multiple discolored and scored cutting boards in the facility.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed multiple equipment items not approved by a recognized testing agency. Observe household vacuum sealer, salad spinner, household containers, High point freezer, reuse of glass jelly jars, house hold instant pot, household rice cooker, and any other household use items.
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.
3717-1-06.4(A) / Repairing.
Observed grout between floor tiles in the back off the kitchen in need of repair.
3701-21-25(K) / Person in charge certification in food protection
FSO did not have a person in charge per shift with the person in charge certification in food protection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 31-October-2023
| Comments |
|---|
| Jewelry shall not be work when working around exposed foods. Ensure the sick policy is being incorporated with new hires (review policy and sign form). The violations documented shall 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. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. 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. |