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
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. ALL EMPLOYEES MUST READ AND SIGN THE EMPLOYEE HEALTH POLICY. IT MUST BE KEPT ON FILE. THE PIC WAS EMAILED A COPY OF THE EMPLOYEE HEALTH POLICY. Correct By: 19-Feb-2018
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. OBSERVED THE FRENCH FRY MAKER WAS SOILED WITH FOOD DEBRIS
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. WASH RINSE AND SANITIZE THE FRENCH FRY MACHINE. Correct By: 19-Feb-2018
3717-1-03.4(E) / Cooling methods - temperature and time control.
Observed improper method for cooling TCS foods. OBSERVED GOULASH THAT TEMPED AT 75 AND 108 DEGREES F AFTER MORE THAN 3 HOURS IN THE WALK IN COOLER.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination. THE GOULASH WAS VOLUNTARILY DISCARDED. PIC WAS GIVEN A HANDOUT ON THE PROPER COOLING PROCEDURES.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Non-durable equipment observed. OBSERVED A KNIFE HANGING ON THE MAGNETIC STRIP THAT WAS CHIPPED AND MISSING A PORTION OF IT.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. THE PIC TOOK THE KNIFE OUT OF SERVICE. REPLACE THE KNIFE IF NECESSARY.
3717-1-06.2(I)(1) / Lighting - intensity (10)
The light intensity in the walk-in refrigerator, dry food storage area, or other area during cleaning was less than ten foot candles. OBSERVED THE LIGHT INTENSITY IN THE WALK IN COOLER WAS 0 FOOT CANDLES TOWARDS THE BACK OF THE COOLER.
The light intensity shall be at least ten foot candles (one hundred eight lux) at a distance of thirty inches (seventy-five centimeters) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. INCREASE THE LIGHTING IN THE WALK IN COOLER.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. OBSERVED THE HOOD HAD AN ACCUMULATION OF DUST.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 14-February-2018
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| APPROVED SOURCES: NORTHERN HASEROT, PEST CONTROL: ORKIN |