3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety. Observed multiple critical violations (hand washing, ware washing, raw chicken storage) indicating a lack of proper staff training. Education was provided to improve food safety.
3717-1-02.4(C)(16) / PIC: duties - ensure written procedures and plans are maintained and implemented in the facility.
Critical PIC did not confirm that staff was properly following procedures (date marking, disposition, TILT). Education was provided to improve procedures.
3717-1-02.4(C)(11) / PIC: duties - ensure employees are proplery sanitizing cleaned equipment and utensils
Critical PIC not ensuring employees are properly sanitizing equipment and utensils and monitoring of sanitizer parameters. The PIC was unaware that utensils need to be ware washed every four hours. Education was provided to improve ware wash frequency.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Food employee did not wash hands when required. Hands were not washed after handling raw eggs and before donning gloves to handle RTE foods. Education was provided to improve hand washing.
3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Improper bare-hand contact with RTE foods. Employee handled a bagel with bare hands and immediately served to customer at time of inspection. Education was provided to improve food handling.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Corrected During Inspection Food not properly protected from contamination by separation, packaging, and segregation. Raw chicken was stored over baking chocolate in the cold holding unit at time of inspection. The PIC immediately moved the chicken once the violation was identified.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods not properly date marked (roast beef and cantaloupe). Education was provided to improve date marking procedures.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Repeat Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required. Turkey and curry with discard dates of 2/7 were stored in the cold holding units. Corned beef with a discard date of 1/28 was stored in the cold holding unit. The PIC immediately and voluntarily discarded the items once the violation was identified.
3717-1-03.4(I)(2) / Time as a public health control - four hour time limit
Critical Repeat Improper use of time as a public health control (4 hours). Hash browns and butter were not properly time stamped in accordance with proper TILT (time in lieu of temperature) procedure. Education was provided to improve food safety.
3717-1-03.5(C)(2)(e) / Food labels - label information
Critical Missing and/or incomplete allergen declaration(s) on packaged cookies. Education was provided to improve labels on packaged cookies.
3717-1-03.5(C)(1) / Food labels - packaged food
A food packaged in the facility not labeled. Packaged cookies did not contain a label with proper information (address, quantity, ingredients, etc.).
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Equipment and utensils are not being air dried. Beverage containers were stacked together wet without proper air drying.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean (cold holding equipment, storage racks and shelving).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Floors are not clean in the kitchen in hard to reach areas.
3717-1-06.4(A) / Repairing.
Repeat Multiple surfaces in the kitchen are damaged and no longer smooth, durable, and easily cleanable (floors, walls, coved base).
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 08-February-2024
| Comments |
|---|
| A re-inspection will take place 2/14/24 to confirm that violations have been corrected. |
| VII - Protection from Contamination: Observed food that was not properly protected from contamination by separation, packaging, and segregation. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. X - P - Chemical: Toxic materials are properly identified and stored. III - Preventing Contamination by Hands: Observed food employee touching ready-to-eat food with bare hands. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. I - P - Employee Health: The operation had an employee health policy on file. VI - TCS Food: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. VIII - P - Consumer Advisory: Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens. III - Preventing Contamination by Hands:Food employee(s) did not wash hands in situations that specifically require them to do so. VI - TCS Food: Ready-to-eat, TCS food that had been date marked was not properly discarded when required. |