3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical CorrectedDuringInsp TCS foods were not being held at the proper temperature. The temperature of the sausage biscuit was 45 degree on the top level of the island cooler.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. To prevent rapid growth of pathogens which could cause a foodborne illness,
ADJUST THE ISLAND COOLER SO THAT IT WILL HOLD FOOD AT 41 DEGREES OR LESS. DO NOT USE THE TOP LEVEL OF THE COOLER FOR TCS FOOD UNTIL IT CAN MAINTAIN FOOD AT 41 DEGREES OR LESS. AT THE TIME OF INSPECTION THIS WAS CORRECTED BY MOVING ALL THE TCS FOOD TO THE LOWER LEVEL OF THE ISLAND COOLER. Correct By: 19-May-2014
3717-1-05.4(N) / Covering receptacles.
Observed waste receptacles that were not covered. The dumpster lid was left open.
Receptacles and waste handling units for refuse, recyclables, or returnables shall be: kept covered inside the FSO or RFE if they contain food residue and are not in continuous use, and after they are filled; or with tight-fitting lids or doors if kept outside.
KEEP THE DUMPSTER LIDS CLOSED. Correct By: 19-May-2014
3717-1-06.4(F) / Drying mops.
Observed mops being dried using an unapproved method. The mop head was in the mop sink.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
PLACE THE MOP HEAD UP IN THE AIR SO THAT IT WILL DRY MORE QUICKLY. Correct By: 19-May-2014
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 19-May-2014
| Comments |
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| EMPLOYEE HEALTH - A model health policy was provided to the PIC and reviewed. Employees may not work with the food when ill with diarrhea, vomiting, sore throat with fever, or jaundice. Report to the health department if an employee has a doctor confirmed foodborne illness. PIC KNOWLEDGE - Critical food handling items were reviewed (food temperatures, glove use, and date marking) and a handout was provided, a list of level one food safety training opportunities, and an allergen awareness handout was provided and reviewed. FOOD DEFENSE - A food defense booklet (NYSHD’s Food Defense Strategies) and possible vulnerable points to protect food from intentional contamination were briefly discussed. Date mark the meat with the LAST day of use, not the day it was prepared. |