|Facility Type:||Fast Food Restaurant|
|Inspection type:||Risk Factor|
|Inspection date:||February 14, 2013|
|Number of critical violations:||2|
|Number of non-critical violations:||0|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-102.11(C)(1)&(4)-(16)|| Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee.|
The person in charge or certified food manager is responsible for educating his/her employees on good personal hygiene including handwashing and glove changing to help prevent foodborne illness. Poor personal hygiene greatly contributes to foodborne illness.
|3-302.11(A)(2)||Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken and raw beef stored together, raw chicken over raw lamb in walkin cooler. CFM rearranged items. |
Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).