3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked at time of inspection (tomatoes, spinach, lettuce, grape leaves, potatoes, hummus, 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.
3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Observed employee eating, drinking, or using tobacco in non-designated area. An uncovered drink was stored over the preparation line at time of inspection.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result.
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Observed miscellaneous sources of contamination. Knives were stored improperly between coolers along the preparation line at time of inspection.
To prevent contamination, ensure proper knife storage and ware washing procedures. Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
3717-1-04.4(B) / Cutting surfaces.
Repeat Observed that the surfaces of cutting blocks or boards were severely scratched or scored and could not be effectively cleaned and sanitized at time of inspection.
To prevent contamination, repair/replace the damaged cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed the interior surfaces of multiple coolers and freezers to be dirty at time of inspection.
To prevent contamination, maintain all equipment clean. Nonfood-contact surfaces of equipment shall be kept clean.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 07-March-2017
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| If employees are using cell phones, ensure proper hand washing takes place before food preparation. |