3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods (cut lettuce, tomato slices) held refrigerated for more than 24 hours were not properly date marked at the time of inspection.
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.
3717-1-03.2(T) / Food preparation - preventing contamination from the premises
Food was not protected from environmental sources of contamination during preparation. Observed a head of lettuce in the reach in cooler and facility was not equipped with an air gapped culinary sink at the time of inspection.
During preparation, unpackaged food shall be protected from environmental sources of contamination. To protect food from contamination, a culinary sink with a properly air gapped drain is required for washing lettuce during preparation.
3717-1-04.1(KK) / Food equipment - certification and classification.
Observed equipment (knife blocks, microwave, small refrigerator) in the facility at the time of inspection that was not approved by a recognized testing agency.
To prevent health hazards, food equipment that is acceptable for use in a FSO shall be approved by a recognized food equipment testing agency. Remove this unapproved equipment. Please contact the City of Kent Health Department before adding any equipment to this facility.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-January-2015