3717-1-02.1(A) / Employee health: Reporting by food employees
Critical License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law.OBSERVED NO EMPLOYEE HEALTH POLICY AT TIME OF INSPECTION.
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.OPERATOR SHALL HAVE AN EMPLOYEE HEALTH POLICY WITH THE 13 REPORTABLE DISEASES AND COMMON SYMPTOMS FOR FOOD EMPLOYEES TO SIGN. Correct By: 10-Jul-2018
3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention.OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature.OBSERVED SPINACH DIP HELD AT 111 DEGREES F IN HOT HOLDING.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. OBSERVED SANITIZER FOR THE LOW TEMP DISH MACHINE.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.TO PREVENT CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, THE LOW TEMP DISH MACHINE SHALL HAVE A SANITIZER THAT MEETS THE MINIMUM REQUIREMENTS FOR SANITIZING (50-100 PPM). NOTE: THE THREE COMPARTMENT SINK WILL BE USED FOR WAREWASHING UNTIL THE CHEMICALS FOR THE DISH MACHINE ARE REPLACED. Correct By: 10-Jul-2018
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are dirty.OBSERVED A BUILD UP OF DEBRIS ON THE UPPER INTERIOR PLATE OF THE ICE MACHINE.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. Correct By: 10-Jul-2018
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Equipment food-contact surfaces or utensils are dirty. OBSERVED A BUILD UP OF DEBRIS ON THE MEAT SLICER.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. Correct By: 10-Jul-2018
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection The handwashing sink was not easily accessible. OBSERVED A NON-WORKING HANDSINK THAT WAS NOT ACCESSIBLE.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. TO ENSURE PROPER HANDWASHING, HANDSINKS FOR FOOD EMPLOYEES SHALL BE ACCESSIBLE AT ALL TIMES.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Observed improper storage of poisonous or toxic materials.OBSERVED TOXIC CHEMICALS (PURELL CLEANER/BETCO/STERAMINE) STORED ABOVE FOOD PRODUCTS.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TOXIC CHEMICALS SHALL BE STORED AWAY FROM FOOD PRODUCTS.