3717-1-02.2(C) / Hands and arms: when to wash
Critical Corrected During Inspection Observed food employee did not wash hands in situations that specifically require them to do so. Observed food employee did not wash hands after loading the dish machine with dirty (not sanitized) dishes and eating utensils at the time of inspection.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after activities that contaminate the hands such has loading dish machine with dirty dishes. Manager spoke with employees at the time of inspection regarding the importance of washing hands after ware washing the classroom dishes.
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. this will ensure the new equipment meets the necessary standards required by code.
3717-1-04.4(P) / Warewashing equipment - determining chemical sanitizer concentration.
Repeat Corrected During Inspection Observed the ware washing (dish) machine was not providing the proper PPM (parts per million) of chlorine sanitizer at the time of inspection. Observed the sanitizer concentration is not being monitored with a test kit or other device.
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 able 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. Once the sanitizer has been observed to be out, run a few loads and re-test to ensure that the system has been primed and sanitizer is being mechanically applied to properly.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 24-September-2015
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| 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. Recommend having the current policy posted with in the kitchen. Recommend having the Person In Charge attend a food safety class or to become certified in food protection. Single-use utensils are only be used once then discarded. Recommend developing a sanitizer testing log and use it daily. This will help monitor the dish machine and ensure that the equipment is properly providing the proper PPM of chlorine sanitizer during that final rinse cycle. Observed the Kitchen to be very clean and organized at the time of inspection. |