3717-1-04.1(G) / Can openers - cleanability
Cutting or piercing parts of can openers are not removable for cleaning and for replacement. Cups are stored on foam matting at the bar.
To prevent food borne illness, cutting or piercing parts of can openers shall be removable for cleaning and replacement.
REPLACE THE FOAM MATTING AT THE BAR. THE USE OF THE HARD PLASTIC MATTING THAT YOU HAVE AT THE 3 COMPARTMENT SINK IS ACCEPTABLE. Correct By: 27-Sep-2015
3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. The shelf in the back room of the bar where the pizza oven sets is absorbent. The shelves in the upstairs kitchen, in the room with the coolers are absorbent.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
PAINT OR SEAL THE SHELF TO MAKE IT CLEANABLE AND NONABSORBENT. PAINT OR SEAL THE SHELVES IN THE UPSTAIRS KITCHEN TO MAKE THEM CLEANABLE AND NONABSORBENT. Correct By: 27-Sep-2015
3717-1-04.2(I) / Sanitizing solutions - testing devices.
There is no test kit available for measuring the concentration of the sanitizer. The Quat test strips are not available at the bar.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided.
OBTAIN QUAT TEST STRIPS FOR THE BAR. SANITIZER STRENGTH SHOULD BE 200-400 PPM. Correct By: 03-Sep-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 27-August-2015
| Comments |
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| CLEAN THE POPCORN POPPER AS OFTEN AS NECESSARY TO KEEP IT CLEAN. EMPLOYEE HEALTH – An example written policy was provided. PIC must be knowledgeable of symptoms employees and volunteers must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). Employees and volunteers must be told of symptoms and responsibility to report to PIC. Report doctor confirmed foodborne illnesses to the health department. PERSON IN CHARGE (PIC) – The PIC must be aware of major food allergens (NUTS, PEANUTS, SOY, MILK, FISH, SHELLFISH, WHEAT, EGGS), requirements for cooking (CHICKEN-165, HAMBURGER-155, FISH, PORK, BEEF-145), holding temperatures (41, 135), thawing (UNDER REFRIGERATION), symptoms of illness (DIARRHEA, VOMITING, SORE THROAT WITH FEVER, JAUNDICE), sanitizer strength (200-400 PPM QUAT), and storage order (RAW MEAT LOWER). Corrections that have been made since the last inspection -the thin diameter probe thermometer is working properly -food was stored properly. No rare meat or eggs were stored over the ready to eat food. |