3717-1-02.4(C)(10) / Person in charge: duties - ensure employees are properly sanitizing equipment and utensils
Critical Corrected During Inspection Observed the person in charge did not ensure that employees are properly sanitizing equipment or utensils at the time of inspection. Sanitizer compartment of the 3-compartment sink was measured at 0 ppm.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. Employee added sanitizer and reached a concentration of 300ppm at the time of inspection.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed the interior of the milk cold holding unit located in the gym with an accumulation of debris and liquids at the time of inspection.
To prevent health hazards, nonfood-contact surfaces of equipment shall be kept clean. Clean and maintain the interior of the milk cold holding unit in the gym.
3717-1-04.7(B) / Frequency of laundering - specifications.
Observed cloth oven mitts with an accumulation of food debris and not properly laundered at the time of inspection.
To prevent health hazards, Linens, cloths, and cloth gloves shall be laundered as specified in this rule. (1) Linens that do not come in direct contact with food shall be laundered if they become wet, sticky, or visibly soiled; (2) Cloth gloves shall be laundered before being used with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (3) Linens and napkins that are used as specified under paragraph (L) of rule 3717-1-03.2 of this code and cloth napkins shall be laundered between each use; (4) Wet wiping cloths shall be laundered daily; (5) Dry wiping cloths shall be laundered as necessary to prevent contamination of food or clean serving utensils.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 20-December-2017
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| To prevent contamination, the person in charge shall ensure that persons unnecessary to the operation are not allowed in the food preparation, food storage or warewashing areas, except brief visits and tours may be authorized. To prevent foodborne illness, the person in charge shall ensure that employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. To prevent health hazards, raw fruits and vegetables shall be thoroughly washed in water before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Stickers shall be removed from fruit before washing. The violations documented shall be corrected as soon as possible and will be checked during next standard inspection. |