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. The steak was stored over the cole slaw.
To prevent contamination 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.
STORE RAW MEAT ON THE LOWEST SHELVES. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY MOVING THE MEAT TO THE BOTTOM SHELF. Correct By: 31-Oct-2014
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. The battery was not working in the thermometer.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
REPLACE THE THERMOMETER BATTERY IN THE PROBE THERMOMETER.
3717-1-04.4(M) / Mechanical warewashing equipment - sanitization pressure.
Repeat The water flow pressure in a warewashing machine is not adequate. The final rinse water pressure was 10 psi.
The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve, shall be within the range specified on the machine's data plate and not be less than five pounds per square inch or more than thirty pounds per square inch.
ADJUST THE WATER PRESSURE ON THE FINAL RINSE OF THE DISHWASHER. THE DISHES ARE MANUALLY SANITIZED. Correct By: 30-Nov-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 31-October-2014
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| LEVEL 1 FOOD SAFETY TRAINING – At this facility, PICs on all shifts ARE NOT REQUIRED, but encouraged to be certified in Level 1 food Safety. The certificate for the PIC at the time of inspection was available for review. FOOD DEFENSE - The food dense checklist (NYSHD’s Food Defense Strategies) will be provided. EMPLOYEE HEALTH – A written policy will be provided. PIC was knowledgeable of symptoms employees must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). Employees are aware of symptoms and responsibility to report to PIC. PIC knows to report doctor confirmed foodborne illnesses to the health department. PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens (after reviewing), requirements for cooking (posted), cooling, holding temperatures, thawing, symptoms of illness, sanitizer strength, and storage order. A new cooler has been obtained. Use the new cooler in the kitchen and remove the residential refrigerators. |