Gel's Kitchen

Inspector notes: Wieners were observed held at 130 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC relocated to more center of stove top. Far left of stove top to not be used.

Inspector notes: Food contact surfaces of equipment/utensils ( slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Unit to be broken down and sanitized before next use. Proper sanitizing procedures reviewed with PIC.

Inspector notes: The non-food contact surfaces of the top of the knife rack have an accumulation of food debris. Area to be maintained clean to prevent contamination of clean knives.

Inspector notes: Working containers of sugar, flour are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.

Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. PIC called for service at the time of inspection. Unit was adjusted/repaired by end of inspection.

Inspector notes: The following equipment was observed to be in need of repair/adjustment... - A knife observed stored in the wall mounted knife holder in the kitchen area was not in good repair. The knife blade was observed to be chipped with a cracked/broken handle. Knife was taken out of service at the time of inspection. - The walk-in cooler door was observed to be not tight closing due to a worn gasket. Gasket is to be replaced/repaired - Wood is used in the construction of stand for the mixer in the kitchen area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. - The High Temperature Sanitizing Dish Machine was observed to not be reaching appropriate temperature for sanitizing at the time of inspection. Per the PIC, 3 bay sink will be used for proper sanitizing until unit is serviced/adjusted/repaired.

Inspector notes: The receptacle in the toilet rooms are lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Inspector notes: The plastic ceiling vent cover in the kitchen area was observed to have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.