3717-1-04.2(G)(2) / Food temperature measuring devices - measuring the temperature of thin foods.
A thermometer capable of accurately measuring the temperature of thin foods was not available.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
OBTAIN A THIN PROBE THERMOMETER. Correct By: 05-Oct-2015
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Equipment food-contact surfaces and utensils were not being sanitized. The dishwasher is not dispensing sanitizer.
Equipment food-contact surfaces and utensils shall be sanitized.
REPAIR DISHWASHER SO THAT SANITIZER DISPENSES IN THE PROPER AMOUNT. UNTIL THIS IS FIXED, SANITIZE UTENSILS IN A SINK FILLED WITH SANITIZER. THIS WAS DISCUSSED AT THE TIME OF INSPECTION AND AGREED TO. Correct By: 28-Sep-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 28-September-2015
| Comments |
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| PIC in kitchen is certified in level one safety safety. Keep your written Employee Health Policy in the kitchen. EMPLOYEE HEALTH – PIC was knowledgeable of symptoms employees must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). PIC knows to report doctor confirmed foodborne illnesses to the health department. PERSON IN CHARGE (PIC) – The PIC was aware of children's food allergens (MILK), required holding temperatures (41, 135), thawing (UNDER REFRIGERATION), symptoms of illness (DIARRHEA, VOMITING, SORE THROAT WITH FEVER, JAUNDICE), sanitizer strength (50 PPM CHLORINE), and restriction on highly susceptible population (NO UNDER COOKED, SEED SPOUTS, UNPASTURIZED). |