3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical CorrectedDuringInsp Observed food employee touching ready-to-eat food with bare hands. Lettuce prep was done without gloves.
Except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. To prevent possible food contamination from hands,
WEAR GLOVES WHEN HANDLING LETTUCE AND ANY OTHER READY TO EAT FOOD. THIS WAS ADDRESSED AND CORRECTED AT THE TIME OF INSPECTION. Correct By: 04-Feb-2014
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Critical Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. The student side dishwasher was not producing hot enough water for sanitizing.
After being cleaned, food-contact surfaces and utensils shall be sanitized by a method as listed in this rule. To prevent pathogens that could cause a foodborne illness from remaining on utensils and dishes,
REPAIR THE STUDENT SIDE DISHWASHER SO THAT THE WATER IS 180 DEGREES. UNTIL THE DISHWASHER IS REPAIRED SANITIZED THE UTENSILS IN THE 3 COMPARTMENT SINK. Correct By: 11-Feb-2014
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Observed improper storage of food items. Three boxes of food were on the floor of the walk in freezer and bottled water was stored on the floor in the dry storage room.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
STORED ALL FOOD EVEN IF IT IS IN BOXES AT LEAST 6 INCHES OFF THE FLOOR INCLUDING THE FREEZER AND BOTTLED WATER IN THE DRY STORAGE ROOM. Correct By: 04-Feb-2014
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. Employee Bathroom on the student kitchen side did not have a handwashing sign.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
POST A HANDWASHING SIGN IN THE BATHROOM IN THE BACK OF THE STUDENT KITCHEN. Correct By: 11-Feb-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 04-February-2014
| Comments |
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| It is important to obtain a mechanically refrigerated salad bar to ensure proper holding temperature of the food on the bar which is 41 degrees or below. The use of ice as a cooling agent is not consistent in holding cold food cold. All the required corrections from the 10-14-13 inspections have been made: -the bulk flour and sugar containers are labeled -unwrapped pairs and apples are behind the sneeze guard -the residential "griddle" is no longer used -the student side prep cooler is no longer leaking water -the student side walk in freezer is no longer dripping water -the inside of the ice machine is clean -the student side small cooler has a thermometer. |