3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed multiple pieces of non-commercial equipment at time of inspection (freezer, coolers, etc.).
To prevent health hazards, discontinue the use of non-commercial equipment. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-06.1(L) / Toilet rooms - enclosed.
Repeat Observed both toilet rooms did not have a tight-fitting, self-closing doors at time of inspection.
To prevent health hazards, repair the doors. A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door,except where located outside an FSO or RFE, or does not open directly into the food preparation area.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris along the floors of the FSO at time of inspection.
To prevent contamination, clean the floors thoroughly. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Observed unnecessary or nonfunctional items (old grill) on the premises at time of inspection.
To prevent health hazards, remove all equipment from the kitchen that is not being used. The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 12-July-2018
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Observed multiple pieces of dirty equipment at time of inspection (coolers, can opener, tables, and shelving). To prevent contamination, clean the equipment. Nonfood-contact surfaces of equipment shall be kept clean. |
| 3717-1-02.2(C)/Hands and arms: when to wash Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee changing gloves between tasks without washing hands at time of inspection. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands. |
| 3717-1-02.4(B)/Person in charge: demonstration of knowledge. The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Observed multiple critical violations and the PIC was unable to describe proper food safety at time of inspection (date marking, cooling, sanitizer, etc.). To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (lettuce, watermelon, tomatoes, falafel, hummus, baba, etc.). To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one. |
| 3717-1-03.4(E)/Cooling methods - temperature and time control. Observed improper method for cooling TCS foods (rice) on the counter in large containers at time of inspection. To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination. |
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| Continue to make progress towards compliance. |