3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Knowledge of required cooking and holding temperatures, symptoms of illness, sanitizer strength, and storage separation requirements was lacking.
To prevent or correct factors that may cause foodborne illness, 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.
REVIEW REQUIRED COOKING (165) AND HOLDING TEMPERATURES (41, 135), SANITIZER STRENGTH (100PPM), SYMPTOMS OF ILLNESS (DIARRHEA, VOMITING, SORE THROAT WITH FEVER, JAUNDICE), AND STORAGE SEPARATION (CHICKEN ON LOWEST SHELF, PORK, FISH AND BEEF BELOW READY TO EAT FOOD LIKE VEGETABLES). Correct By: 05-Nov-2014
3717-1-02.4(C)(13) / Person in charge: duties - ensure employees are informed of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed of their responsibility to report information about their health. A defined or written policy was not in place.
To prevent transmission of foodborne illness by an infected employee, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
ADOPT AND REVIEW THE EMPLOYEE HEALTH POLICY AND REVIEW WITH YOUR STAFF. KEEP A COPY OF A WRITTEN POLICY AT THE FACILITY. SYMPTOMS AND REPORTABLE ILLNESSES WERE REVIEWED AT THE TIME OF INSPECTION. Correct By: 05-Nov-2014
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat CorrectedDuringInsp Observed food that was not properly protected from contamination by separation, packaging, and segregation. Chicken was stored over the vegetables in the walk in cooler, and the pork was stored over the sauce in the walk in cooler.
To prevent cross contamination of food with pathogens that could cause a foodborne illness, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
ALWAYS STORE RAW MEATS LOWER THAN READY TO EAT FOOD SUCH AS VEGETABLES, SAUCE, AND NODDLES. This was corrected at the time of inspection by moving the pork and chicken to the lowest shelves. Correct By: 05-Nov-2014
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris. The walls, counters, and doors were dirty.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
CLEAN THE DOORS, WALLS, AND COUNTERS MORE OFTEN. Correct By: 12-Nov-2014
3717-1-06.4(F) / Drying mops.
Observed mops being dried using an unapproved method. The mop was not hung up to dry.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
HANG UP THE MOP AFTER USE. Correct By: 05-Nov-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 05-November-2014
| Comments |
|---|
| LEVEL 1 FOOD SAFETY TRAINING – At this facility, PICs on all shifts ARE REQUIRED to be certified in Level 1 food Safety. The certificate for the PIC at the time of inspection was not available for review, but reportedly the PIC is certified. Keep certification on file at the facility or post certificate in the facility FOOD DEFENSE - The food dense checklist (NYSHD’s Food Defense Strategies) was provided for a self evaluation. The lights under the hood should be kept on during cooking. A bucket of sanitizer should be kept up front to keep the wiping clothes in. A colander with a stand is needed for rinsing the vegetables. |