3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Observed multiple refrigerated, ready-to-eat, TCS foods (cooked gyro meat, cut tomatoes, open deli meat items, gyro sauce) 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. Some TCS food items were provided with proper date marks at the time of inspection. Retrain all employees on the date marking requirements.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed door seals on the Gyro cold holding equipment, outside walk-in cold holding door were on poor condition at the time of inspection. Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. To ensure cold/hot holding equipment is properly working, replace the damaged door seals. Door seals shall be checked often and replaced when needed.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on the following nonfood-contact surfaces at the time of inspection: 1) dough mixing equipment 2) the catch trays on the pizza oven, vents on pizza oven 3) the right side of the flat top grill 4) between and around the frying equipment.
To prevent contamination, nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the above locations and maintain clean. Recommend developing a cleaning schedule or checklist to ensure that the cleaning is completed.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign posted at handwashing sink used by employees in the men's rest room at the time of inspection..
To promote proper hand washing, a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. Provide a hand washing sign in the men's rest room.
3717-1-06.4(A) / Repairing.
Observed the dry wall to be damaged behind the dough mixing equipment at the time of inspection. The physical facilities are not being maintained in good repair.
Repair the damaged wall to be smooth, durable and easily clean able. The physical facilities shall be maintained in good repair.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris at the following locations: 1) floors and walls under and behind the pizza oven 2) floor and wall junctures under and around the back dry storage wall 3) under the bulk liquor storage rack 4) floors, walls and doors of the walk-in cold holding units 5) floors under the hot line, gyro prep and fryers. Facility was in need of cleaning at the time of inspection.
To prevent pest infestation, the physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Clean all the locations listed above. Recommend developing a cleaning schedule/checklist for employees to follow to ensure cleaning is completed.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 27-October-2015
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| Continue to work on the violations documented in this inspection report. All violations will be re-checked at the next standard inspection. |