3717-1-02.2(C) / Hands and arms: when to wash
Critical Repeat CorrectedDuringInsp Food employee(s) did not wash hands in situations that specifically require them to do so. OBSERVED COOK TOUCH HAIR AND THEN A PAN OF FOOD.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands. TO PREVENT CONTAMINATION, ALWAYS WASH HANDS AS SPECIFIED IN RULE, SPECIALLY AFTER TOUCHING FACE OR HAIR. COOK WASHED HANDS. Correct By: 20-Oct-2016
3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Repeat CorrectedDuringInsp The person in charge was unable to demonstrate proper knowledge of food safety and prevention. I ASKED THE COOK HOW SHE WAS GOING TO REHEAT THE CHILI FOR THE LUNCH MENU, AND SHE SAID IN THE OVEN WITHIN 2 HOURS TO 155 DEGREES F.
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. TO PREVENT FOODBORNE ILLNESS, FOODS THAT ARE COOKED AND COOLED SHALL BE REHEATED TO A MINIMUM OF 165 DEGREES F WITHIN 2 HOURS. INFORMED PIC OF CORRECT TEMP FOR REHEAT. Correct By: 20-Oct-2016
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. OBSERVED A PACKAGE OF SHREDDED CHEESE, AMERICAN CHEESE, AND HOT DOGS THAT WERE OPENED WITHOUT A DATE MARKED ON THE PACKAGE.
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. COOK/PIC IMMEDIATELY CORRECTED BY MARKING THE PRODUCTS WITH THE DATE FOR USE BY OR DISCARD. Correct By: 20-Oct-2016
3717-1-04.1(Y) / Temperature measuring devices.
Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. OBSERVED THE FACILITY TO NOT HAVE A MAXIMUM REGISTERING THERMOMETER FOR THE DISHMACHINE.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. FACILITY SHALL GET A WATER TEMPERATURE MESURING DEVICE WITH A NUMERICAL C=SCALE, PRINTED RECORD, OR DIGITAL REDOUT IN INCREMENTS NO GREATER THAN 2 DEGREES F IN THE INTENDED RANGE OF USE. YOU MAY PURCHASE THE STICKER THERMOMETER OR MAX REGISTERING THERMOMETER.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Repeat Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. OBSERVED A UTENSIL DRAWER WITH THERMOMETERS AND PAPER & CLOTH ITEMS.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. CLEANED UTENSILS SHALL NOT BE STORED WITH BUSINESS ITEMS OR POTHOLDERS WHERE THEY ARE EXPOSED TO CONTAMINATION, SEPARATE.
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. OBSERVED THE DRY STORAGE SHELF TO HAVE CHIPPED PAINT AND EXPOSED WOOD.
The physical facilities shall be maintained in good repair. REPAIR OR SEAL THE AREAS WITH EXPOSED WOOD ON THE DRY STORAGE SHELF (THE EDGE). Correct By: 20-Oct-2016
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 28-October-2016
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-04.4(J)/Mechanical warewashing equipment - wash solution temperature. The wash solution in the spray type warewasher is not being maintained at the proper temperature. OBSERVED THE HOBART DISHMACHINE TO HAVE A WASH TEMPERATURE OF 122-142 DEGREES F. To ensure proper cleaning and sanitization, the temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (a) For a stationary rack, single temperature machine, 165°F; (b) For a stationary rack, dual temperature machine, 150°F; (c) For a single tank, conveyor, dual temperature machine, 160°F or (d) for a multitank, conveyor, multi-temperature machine, 150°F. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F. ADJUST THE DISHMACHINE'S WASH TEMPERATURE TO 150 DEGREES F MINIMUM TO ENSURE PROPER CLEANING. Correct By: 21-Oct-2016 |
| Comments |
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| REVIEWED INSPECTION WITH KEN ENSMAN. ALL CRITICAL VIOLATIONS ARE CORRECTED; HOBART DISHMACHINE IS NOW WASHING AT 157-158 DEGREES F. |