3717-1-04.2(G)(2) / Food temperature measuring devices - measuring the temperature of thin foods.
Critical A thermometer capable of accurately measuring the temperature of thin foods was not available.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
OBTAIN A THIN PROBE THERMOMETER. Correct By: 13-Dec-2014
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Handwashing sink is being used for purposes other than handwashing. Pickles were drained using the hand sink.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
USE THE 3 COMPARTMENT SINK TO DRAIN THE PICKLES AND OTHER FOODS. Correct By: 06-Dec-2014
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. A wet wiping cloth was on the counter.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions.
KEEP THE WIPING CLOTH IN SANITIZER BETWEEN USES. KEEP A SANITIZER BUCKET IN THE FOOD PREP AREA. Correct By: 07-Dec-2014
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Though cleaner, the inside of the reach in cooler is dirty.
Nonfood-contact surfaces of equipment shall be kept clean. To prevent contamination of food and attracting pests,
CLEAN THE INSIDE OF THE REACH IN COOLER MORE FREQUENTLY AND THOROUGHLY. Correct By: 13-Dec-2014
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. The kitchen and bathrooms did not have hand washing signs.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
POST HAND WASHING SIGNS IN THE BATHROOMS AND ABOVE THE KITCHEN HAND SINK. Correct By: 13-Dec-2014
3717-1-06.2(I)(3) / Lighting - intensity
Repeat The light intensity in an area where an employee was working with food, utensils or equipment was less than fifty foot candles. At the prep cooler the lighting was only 30 foot candles.
The light intensity shall be at least fifty foot candles (five hundred forty lux) at a surface where a food employee is working with food, utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. To aid in identifying cleaning needs and employee safety,
REPLACE THE LIGHT FIXTURE OVER THE PREP COOLER TO INCREASE THE LIGHTING. Correct By: 06-Feb-2015
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 05-December-2014
| Comments |
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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. FOOD DEFENSE - The food dense checklist (NYSHD’s Food Defense Strategies) was provided and reviewed. 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. PERSON IN CHARGE (PIC) – The PIC must be aware of major food allergens, requirements for cooking, cooling, holding temperatures, date marking, thawing, symptoms of illness, sanitizer strength, and storage order. |