3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Repeat Corrected During Inspection Person in charge did not ensure their employees are properly trained in food safety. Multiple critical violations (date marking and deli slicer) indicate a lack of proper employee training. Education was provided to improve procedures.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean (deli slicer). The staff immediately cleaned the deli slicer once the violation was identified.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked (turkey, ham, corned beef, pastrami, beef, gyro, lettuce, tomatoes, wings, pork, eggs, ribs). Education was provided to the PIC and the violation was corrected.
3717-1-02.2(G) / Jewelry - prohibition.
Food employees wearing jewelry on arms or hands during food preparation.
3717-1-04.8(A) / Equipment and utensils - air-drying required.
Repeat Beverage containers at bar are not being air dried properly after ware washing.
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Food storage containers are damaged and deteriorated.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are unclean (cold holding equipment, storage racks and shelving).
3717-1-06.4(A) / Repairing.
Repeat Physical facilities not maintained in good repair. There are multiple surfaces throughout the building that are damaged and no longer smooth, durable, and easily cleanable (floors, walls, coved base).
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Facility not maintained clean. Exhaust hoods and fans are not clean. Floors are not clean in hard to reach areas under equipment.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 12-January-2024
| Comments |
|---|
| Date Marking - Provide training to kitchen staff to improve date marking procedures. Reheating - Reheat products as quickly as possible. Foods must reach 165 degrees F within two hours. Recommend using the stove top. * 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 operation had an employee health policy on file. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. 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. |