IDOF FRESH MEDITERRANEAN

2026-01-15: Canvass

Pass

• Not Critical: CHI-33 — PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOKED TCS FOOD (CHICKPEA SALAD) COOLING WHILE COVERED BY FOOD CONTAINER LID IN THE REAR UPRIGHT 1-DOOR COOLER. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO FACILITATE HEAT TRANSFER AND MAINTAIN.
• Not Critical: CHI-51 — PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED ALUMINUM FOIL USED AS A MAKESHIFT SPLASH CATCH FOR UTILITY AREA CONDENSATE WATER DISCHARGE PIPE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND REPLACE WITH CLEANABLE FIXTURE AND MAINTAIN ALL PLUMBING FIXTURES EASILY CLEANABLE.
• Not Critical: CHI-56 — ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED ALUMINIM FOIL USED AS MAKESHIFE GREASE DRIP CATCH AT THE MAIN COOK LINE VENTILATION HOOD SYSTEM. INSTRUCTED TO REMOVE ALUMINUM FOIL AND REPLACE WITH APPROVED VENTILATION HOOD SYSTEM GREASE DRIP CATCH TO PREVENT POTENTIAL CONTAMINATION OF FOOD ON SURFACES BELOW VENTILATION HOOD AND MAINTAIN.
• Not Critical: CHI-56 — ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED FILTER MISSING AND BUILD UP OF GREASE AND CONDENSATE WATER ALONG SURFACES OF VENTILATION HOOD FILTER AND ADJACENT WALLS AND CEILING TILES. INSTRUCTED TO MAINTAIN VENTILATION HOOD SYSTEM OF ADEQUATE SIZE AND CAPACITY TO PREVENT BUILD UP OF GREASE ALONG SYSTEM AND ADJACENT SURFACES.
• Not Critical: CHI-57 — ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD HANDLING STAFF ON-SITE AT TIME OF INSPECTION WITHOUT FOOD HANDLER TRAINING OR CERTIFICATE(S). INSTRUCTED TO PROVIDE ALL FOOD HANDLING STAFF WITH FOOD HANDLER TRAINING FROM AN APPROVED VENDOR AND MAINTAIN CERTIFICATE(S) ON-SITE FOR INSPECTOR REVIEW AT ALL TIMES.