3717-1-02.4(C)(2) / Person in charge: duties - ensure unnecessary persons are not allowed in food prep or storage areas.
Critical CorrectedDuringInsp The person in charge did not ensure that persons unnecessary to the operation were not present in food prep or storage areas. A child was in the kitchen.
The person in charge shall ensure that persons unnecessary to the operation are not allowed in the food preparation, food storage or warewashing areas, except brief visits and tours may be authorized. To prevent food contamination from the child ,
DO NOT ALLOW CHILDREN IN THE KITCHEN OR STORAGE ROOM. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY HAVING THE CHILD SET AT A DINING TABLE.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical CorrectedDuringInsp Observed food that was not properly protected from contamination by separation, packaging, and segregation. The cheese Rangoon was not covered in the freezer.
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. To prevent food from contamination from debris falling into it from a shelf above which could cause a foodborne illness,
KEEP ALL FOOD COVERED IN THE FREEZER, INCLUDING THE CHEESE RANGOON. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY COVERING THE FOOD WITH PLASTIC WRAP.
3717-1-04.1(K) / Food temperature measuring devices - accuracy.
Critical Food thermometers are not accurate to plus or minus one degree C, or plus or minus two degrees F in the intended range of use. The thermometer in the prep cooler read 20 degrees in ice water.
Food temperature measuring devices that are scaled only in Celsius or dually scaled in Fahrenheit and Celsius shall be accurate to plus or minus one degree Celsius or that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Fahrenheit. To prevent the growth of pathogens in food from temperatures in the danger zone and ensure proper temperatures are maintained,
CALIBRATE THE THERMOMETER THAT IS IN THE PREP COOLER. THE COOLER TEMPERATURE WAS CHECKED AT THE TIME OF INSPECTION AND FOUND TO BE ACCEPTABLE (41 DEGREES). Correct by 5-29-14.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. The inside of the ice machine is dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. To prevent ice contamination from equipment,
CLEAN AND SANITIZE THE INSIDE OF THE ICE MACHINE. COMPLETE CLEANING AND SANITIZING BEFORE USING THE ICE MACHINE AGAIN. Correct by 5-29-14
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical CorrectedDuringInsp The handwashing sink was not easily accessible. Gloves were in the hand sink in the back and a dirty dish was in the front hand sink.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. To permit easy hand washing so hands will not contaminate food which could can a foodborne illness,
KEEP BOTH HAND SINKS CLEAN AND CLEAR AT ALL TIMES. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY REMOVING THE ITEMS IN THE SINKS AND CLEANING THEM.
3717-1-03.2(K) / In-use utensils - between-use storage.
CorrectedDuringInsp In-use utensils are improperly stored. The pan was in the yellow rice warmer.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
REMOVE THE PAN IN THE YELLOW RICE WARMER.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. A wiping cloth was left on the prep table in the back room.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer, or laundered daily; cloths used with raw animal foods shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off the floor, and used in a manner that prevents contamination. Single-service articles, single-use articles or single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer's label use instructions.
STORE A WIPING CLOTH IN A SANITIZER BUCKET. Correct by 5-29-14.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. The white freezer lid does not close properly.
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.
REPAIR THE LID ON THE WHITE FREEZER SO THAT IT CLOSES AS DESIGNED. Correct by 6-12-14
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. The seal around the back screen door is falling off the door frame.
The physical facilities shall be maintained in good repair.
REATTACH THE SEAL TO THE DOOR FRAME. Correct by 6-12-14.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. The walls behind the white freezer and behind the tables are 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 WALLS BEHIND THE WHITE FREEZER AND BEHIND THE TABLES. CLEAN THE COUNTERS AND TABLES. Correct by 5-29-14.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 28-May-2014
| Comments |
|---|
| 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, sanitizer strength, refrigerator temperatures, and thawing) and a handout was provided, and an allergen awareness handout was provided and reviewed. FOOD DEFENSE - A handout on food defense (FDA’s Alert questions and answers) was given and reviewed. A person is always present when food is delivered. The pop machines should be monitored to prevent intentional contamination. |