3717-1-02.2(C) / Hands and arms: when to wash
Critical Observed Food employee(s) did not wash hands in situations (after washing the dirty dishes) that specifically require them to do so at the time of inspection.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands. Correct By: 17-Apr-2015
3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration.
Critical Observed the sanitizer concentration is not being monitored with a test kit or other device. Observed the ware washing machine was not providing the proper PPM (parts per million) of chlorine sanitizer at the time of inspection.
To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Sanitizer solution shall be monitored daily with the proper testing kit. Employee was unable to correct this violation at the time of inspection. Recommend developing a sanitizer testing log to monitor the dish machine sanitizer parts per millions and will ensure proper sanitization of all utensils and equipment. Correct By: 17-Apr-2015
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Observed the handwashing sink is being used for purposes other than handwashing. Observed employee was rinsing dirty dishes in the hand washing sink at the time of inspection.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing. Retrain staff regarding the importance of using the hand washing sink only of hand washing. Correct By: 17-Apr-2015
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Observed cold holding refrigeration/freezer and range/stove the has not been approved by a recognized testing agency at the time of inspection.
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. Replace current equipment when it is no longer in proper working order with equipment that meets the requirements of this rule. Recommend submitting the make and model numbers to the Health Department before purchases are made.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Observed the ware washing (dish machine) equipment and/or components are not maintained in good working order at the time of inspection.
To prevent illness, Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair or replace the ware washing machine. Until this issue is corrected, employees shall use proper manual ware wash technique (wash, rinse, sanitize, air dry) all equipment and utensils. Correct By: 17-Apr-2015
3717-1-04.4(S)(1) / Single-service articles and single-use articles - use limitation.
Observed re-use of single-service or single-use articles (white spoons and containers) at the time of inspection.
To prevent contamination, single-service and single-use articles may not be reused. Discontinue the reuse of the single-use spoons/etc.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 15-April-2015
| Comments |
|---|
| Recommend developing a sanitizer testing log and to monitor the ware washing machine daily. At least one person shall be properly trained in level 1 food safety protection. All staff members shall be properly training to ensure the proper steps (washing dishes, hand washing, etc.) are taken everyday. Both cold holding units were provided with a temperature measuring device and holding foods at acceptable temperatures at the time of inspection. Kitchen was very clean. |