Mad Fresh Kitchen

Inspector notes: Observed facility storing previously used single use lids for disposable hotel pans throughout the facility. Discussed with PIC Single-use food containers are intended for single-use and may not be re-used for storage of food. PIC discarded at time of inspection

Inspector notes: Observed buildup of grease and food debris on the floor behind the grill and significant buildup of debris & food on the vent hood in the facility at time of inspection. Physical facility is not cleaned as frequently as necessary. Person in charge will increase cleaning frequency

Inspector notes: Observed a container of sliced cabbaged date marked as being made on 1/3/25 and sliced cherry tomato at 1/5/25. Discussed with person in charge (PIC) RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Also observed several TCS items date marked for 8 days, thawed items with old date marks and some items without any datemarking (cut melon in the front refrigerator and pre portioned salads). Discussed to remove old date marks as some containers have old ones that were never taken off as well as the updated correct ones

Inspector notes: Observed the head of the sprayer arm sit below the flood rim at the three compartment sink. Discussed with PIC sprayer arms do not have a backflow device and will require to have a minimum of 1 inch above the flood rim of the sink to prevent back syphoning of contaminants. All plumbing must be maintained in good repair at all times

Inspector notes: Observed 3 fly sticky strips throughout the facility. Discussed with PIC all pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Also observed doors propped open causing the pests to enter the facility. Discussed with PIC to protect the indoors from pests by keeping doors closed

Inspector notes: Observed facility storing previously used single use lids for disposable hotel pans throughout the facility. Discussed with PIC Single-use food containers are intended for single-use and may not be re-used for storage of food. PIC discarded at time of inspection

Inspector notes: Observed buildup of grease and food debris on the floor behind the grill and significant buildup of debris & food on the vent hood in the facility at time of inspection. Physical facility is not cleaned as frequently as necessary. Person in charge will increase cleaning frequency

Inspector notes: Observed employee washing hands in the 3-compartment sink at time of inspection. Discussed the importance of proper hand washing and when/where hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed employee wash hands in 3-compartment sink without utilizing hand soap at time of inspection. Discussed the importance of proper hand washing and when/where hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent recontamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Observed buildup of grease and food debris on the floor behind the grill and significant buildup of debris & food on the vent hood in the facility at time of inspection. Physical facility is not cleaned as frequently as necessary. Person in charge will increase cleaning frequency

Inspector notes: Observed handwashing sink with hot water handle and hot water line on the right side of the sink at time of inspection. Swap the hot water line and handle to the left side of the sink prior to next routine inspection. Observed leak from the drainpipe of the 3-compartment sink at time of inspection. Observed drainpipe to 3-compartment sink extending directly into the floor drain at time of inspection. Provided a 1" air gap between the drainpipe and the floor drain prior to next routine inspection. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times