3717-1-02.4(C)(13) / 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. Food preparation employee lacked knowledge about proper food safety (date marking, temperatures, bare hand contact, labels, etc.). Provide additional training to food preparation employees.
3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Improper bare-hand contact with RTE foods. Food preparation employee was contacting RTE tomatoes and onions without gloves. Discard all food that was contacted with bare hands and provide training to all staff to eliminate bare hand contact in the future.
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 in the preparation cold holding unit (grape leaves, falafel, hummus, baba, tomatoes, lettuce, rice, etc.). Discard all food that is more than 7 days past preparation and provide training to all staff to properly date mark in the future.
3717-1-03.5(C)(1) / Food labels - packaged food
A food packaged in the facility not labeled. Baklava packaged in the facility did not have labels with required information (ingredients, quantity, Troy Grill address, etc.)
3717-1-03.2(K) / In-use utensils - between-use storage.
In-use utensils improperly stored. Salad tongs were stored with the handle in contact with lettuce.
3717-1-04.8(E)(1) / Equipment, utensils, linens - storage.
Boxes of straws, food containers, and cups were stored on the floor near the cash register.
3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment not approved by a recognized testing agency. The Carrier cold holding unit is storing multiple unapproved foods (eggs, meat, falafel, etc.) 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 (cold holding units, microwave, shelving, hoods, mixer, etc.).
3717-1-06.1(L) / Toilet rooms - enclosed.
Repeat Toilet rooms did not have tight-fitting, self-closing doors.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors of the kitchen are not maintained clean.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Unnecessary or nonfunctional items (old cold holding equipment) in the kitchen stored near the 3-compartment sink.
3717-1-06.1(I) / Light bulbs - protective shielding.
No protective shielding on light above the grill.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 22-January-2019
| Comments |
|---|
| A re-inspection will be conducted on 1/25/19 to confirm that violations 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. VI - P - TCS Food: Food employee was observed reheating foods for hot holding to 165°F within two hours. 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. |