3717-1-02.1(A) / Employee health reporting
Critical No Employee Illness Policy is available. This policy will ensure that license holder requires employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law.
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. Correct By: 24-Nov-2014
3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Corrected During Inspection The person in charge was unable to demonstrate proper knowledge of food safety and prevention in regards to proper cooling/reheating time & temperature requirements for TCS foods.
To prevent or correct factors that may cause foodborne illess, 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. Inspector explained the time/temp parameters and techniques for proper cooling down and reheating of TCS foods (see CCP report).
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. There was a container of lite mayo in the walkin cooler that was not properly date marked (marked with 'date received' not with date opened or discarded).
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.1(K) / Food temperature measuring devices - accuracy.
Critical Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use.
To prevent foodborne illness, food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius in the intended range of use; Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Faranheit in the intended range of use. Correct By: 24-Nov-2014