Benjyehuda

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed cooked skewered meat stored tightly-wrapped in plastic wrap while cooling in the walk-in cooler. Instructed to store tcs food items loosely-covered or uncovered (if protected from overhead contamination) while cooling to facilitate heat transfer and maintain.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed facility re-using single-service containers (plastic tubs) for storing bulk dry food items (salt, spices). Instructed to cease re-using single-service articles and maintain multi-use equipment and utensils that can withstand the warewashing process.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed facility using milk crates to elevate bulk dry food containers above the floor in the rear storage area. Instructed to replace milk crates with dunnage rack that facilitate cleaning beneath equipment and maintain.