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 (labels, allergy awareness, ware washing, temperatures, hand sink usage, date marking, etc.). Education was provided to improve food safety 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 employee was unaware of proper ware washing procedures. Education was provided to the staff to improve food safety and ware wash procedures.
3717-1-02.4(B)(2)(g) / PIC: Demonstration of Knowledge - Stating required temperatures and times for safe storage, holding, cooling, reheating of TCS food
Critical PIC unable to demonstrate knowledge of temperatures and times for safe refrigerated food storage, hot holding, cooling and reheating. The staff was unaware of proper temperatures for cooling, reheating, and holding at time of inspection. Education was provided to improve food safety knowledge especially temperature requirements.
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. Eggs and corn were washed in the hand washing sink. Education was provided to the PIC to improve food safety procedures.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are unclean. The can opener blade was not clean. The PIC immediately cleaned the equipment once the violation was identified.
3717-1-04.6(B) / Sanitizing frequency of utensils and food-contact surfaces - before use and after cleaning
Critical Utensils and food-contact surfaces of equipment not sanitized at the required frequency. Food contact utensils were only rinsed rather than ware washed (wash, rinse, sanitize) before air drying. Education was provided to improve food safety and the PIC was instructed to re-wash the utensils.
3717-1-03.3(H) / Reheating for hot holding.
Critical Improper reheating of food for hot holding. Rice did not reach 165 degrees F during the reheat process. The PIC made a new batch of rice once the violation was identified and education was provided.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Refrigerated, ready-to-eat, TCS foods not properly date marked (hummus, baba, grape leaves, lettuce, salsa, tomatoes, beans, falafel, watermelon, hot dogs, rice, etc.). Education was provided to the PIC to improve date marking procedures.
3717-1-03.5(C)(2)(e) / Food labels - label information
Critical Missing and/or incomplete allergen declaration(s). Packaged baked goods did not include a label with ingredients and/or an allergy declaration. The PIC was instructed to remove the products from the customer service until proper labels could be applied.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Improper method for cooling TCS foods. Rice was not cooled in an approved method and was left out on the preparation table in a large container with the lid after cooking.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled (oils, sauce, and spices).
3717-1-03.5(C)(2) / Food labels - packaged food
Label on a food packaged in-house did not contain all required information for the baked goods (address, quantity, ingredients, etc.).
3717-1-02.3(C) / Hair restraints - effectiveness.
Food preparation employee hair not effectively restrained.
3717-1-04.8(G)(2) / Kitchenware and tableware - handling.
Knives, forks and spoons that are not prewrapped improperly presented with the handle going the wrong direction for customer self service.
3717-1-03.2(N)(4) / Gloves - cloth gloves
Latex gloves being used in the FSO to cut vegetables.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment not approved by a recognized testing agency. The Carrier cold holding unit is storing multiple unapproved foods (falafel, cut fruits and vegetables) when the manufacturer states for packaged products only.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (freezer, cold holding equipment, microwave, mixer, hot holding equipment, cooking equipment, storage racks and shelving).
3717-1-06.1(L) / Toilet rooms - enclosed.
Repeat Toilet rooms did not have tight-fitting, self-closing door.
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. The light in the women's restroom was not working.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors throughout the entire kitchen are not maintained clean, especially under equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-July-2019
| Comments |
|---|
| A re-inspection will take place on 7/29/19 to confirm that violation have been corrected. * The following comments relate to the Critical Control Point Inspection (Item 35). Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. X - P - Chemical: Toxic materials are properly identified and stored. |