HARELI FRESH MARKET - RESTAURANT

Violations (11)

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no procedures in place for diarrheal and vomiting events. Corrective Actions: Must have procedures in place for diarrheal and vomiting events.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed a sanitizer bucket stored inside the designated hand sink located across the large bread cooker. Corrective Actions: Must use hand sinks for hand washing only.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed an employee rinsing a bowl in the designated hand sink located behind the stove area. Corrective Actions: Must use hand sinks for hand washing only.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed what appeared to be pink grime on the flap of the ice machine. Corrective Actions: Must drain all ice then proceed to clean and sanitize the inside of the ice machine.

• 23

  Proper date marking and disposition

  Observed multiple food items in the reach in coolers and the walk in coolers with no date markings. Corrective Actions: Must date mark all food items when kept for longer than 24 hours.

• 39

  Contamination prevented during food preparation, storage and display

  Observed multiple food containers stored on the floor by the stove area. Corrective Actions: Must store all food items at least 6 inches above the floor.

• 40

  Personal cleanliness

  Observed 2 employees on site not wearing hair restraints. Corrective Actions: Must have employees wearing hair restraints at all times.

• 41

  Wiping cloths; properly used and stored

  Observed multiple soiled wiping cloths stored on cutting boards, shelf racks, and scattered on equipment throughout the kitchen facility. Corrective Actions: Must store all wiping cloths in a sanitizer solution when not in use.

• 43

  In-use utensils; properly stored

  Observed multiple large spoons stored in standing water behind the stoves. Corrective Actions: Must properly store in use utensils.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  Observed multiple knives stored inbetween coolers. Corrective Actions: Must properly store utensils.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed what appeared to be dust accumulation around the air vent that is located above the 3-compartment sink. Corrective Actions: Must clean.