City of Shelby Health Department

[?] A summary of the violations found during the inspection are listed below.

Critical
Non-critical

3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical PIC unable to demonstrate knowledge by having no critical violations. OBSERVED: No one with knowledge at facility. Corrected: owner with level 2 showed up during inspection.
Correct By: 19-Nov-2019
3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical CorrectedDuringInsp Handwashing sink not accessible. OBSERVED: Hand sink beside warewashing machine ( no water) & at waitress station ( no hot water) All hand sinks shall be fully operational & provide hot water at least 110 degrees so employees may properly wash their hands to prevent a foodborne illness. CORRECTED: Owner turned water on to sinks
Correct By: 19-Nov-2019
3717-1-03.3(H) / Reheating for hot holding.
Critical CorrectedDuringInsp Improper reheating of food for hot holding. OBSERVED: Beef gravy ,chicken noodle soup just placed in hot holding. To prevent a foodborne illness foods shall be reheated to 165 degrees & then hot held at 135 degrees or more. CORRECTED: Employee reheated TSC food to 165 degrees.
Correct By: 19-Nov-2019
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical CorrectedDuringInsp Refrigerated, ready-to-eat, TCS foods not properly date marked. OBSERVED: Limited date marking of TSC foods in walk in cooler. To prevent a foodborne illness TCS foods shall be date marked & discarded per the food code. CORRECTED: Employee date marked tcs foods as needed
Correct By: 19-Nov-2019
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical CorrectedDuringInsp Improper storage of poisonous or toxic materials. OBSERVED: Glade & deodorizers above food . storage containers in dry storage area. To prevent a chemical poisoning chemicals shall be store separately. CORRECTED: Worker removed & stored properly
Correct By: 19-Nov-2019
3717-1-03.3(C) / Plant food cooking for hot holding.
Critical CorrectedDuringInsp Fruits or vegetables for hot holding not cooked to 135°F. OBSERVED: Corn in hot holding unit at 120 degrees. To prevent a food borne illness plant food shall be cooked on a stove to 135 degrees & then hot held at 135 degrees. CORRECTED: corn was cooked to 135 degrees.
Correct By: 19-Nov-2019

3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
CorrectedDuringInsp Employee eating, drinking, or using tobacco in non-designated area. OBSERVED: open Coffee drink in waitress prep area. Al drinks shall be covered to prevent contamination which could cause a foodborne illness. CORRECTED: Employeee put a lid on drink.
Correct By: 19-Nov-2019
3717-1-07.1(P) / Personal care items - storage.
CorrectedDuringInsp Personal care items stored improperly. OBSERVED: Personal care items stored through out the facility. Provide a place to store personal care items to prevent contamination to the area., food,. food surfaces. CORRECTED: owner removed items & stored correctly
Correct By: 19-Nov-2019
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
CorrectedDuringInsp Food thermometer not readily accessible. OBSERVED: cook did not have a thermometer available to check temperatures for hot holding or cooking. To prevent a foodborne illness thermometers shall be available & correctly calibrated for accuracy. CORRECTED: Thermometer was located & placed in food prep area.
Correct By: 19-Nov-2019
3717-1-03.2(D) / Food storage containers - identified with common name of food.
CorrectedDuringInsp Working food containers not properly labeled.OBSERVED: Bulk foods in dry storage area not labeled. To prevent a food poisoning or misuse. Foods not in their original containers shall be labeled with a common name. CORRECTED: Employee labeled with their common name.
Correct By: 19-Nov-2019
3717-1-06.4(D) / Cleaning ventilation systems, nuisance and discharge prohibition.
Ventilation system not maintained. OBSERVED: Build up of grease on hood system. Clean hood of grease.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 19-November-2019

Comments
Reviewed with Angela Kocaman
IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. II - P - Good Hygienic Practices: Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. II - P - Good Hygienic Practices: Food employee was demonstrating good hygiene practices. IV - P - Demonstration of Knowledge:The operation is in compliance with Chapter 3717-1 of the Administrative Code. VII - P - Protection from Contamination: Observed raw animal foods separated by type during storage, preparation, holding, and display. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. III - P - Preventing Contamination by Hands: Observed food employee changing gloves when required. VII - P - Protection from Contamination: Foods are protected from physical and environmental contamination during storage, preparation, holding and display. VI - P - TCS Food: Observed ready to eat TCS foods being properly date marked, and discarded when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. Food Process Reviewed: III - P - Preventing Contamination by Hands: Observed food employee washing hands prior to donning single use gloves. II - P - Good Hygienic Practices: Food employee(s) were eating, drinking or using tobacco in designated area. VII - P - Protection from Contamination: Observed employee properly cleaning and sanitizing food contact surfaces. X - P - Chemical: Sulfites are not applied to fresh fruits or vegetables intended for raw consumption. I - P - Employee Health: The person in charge reports any known reportable foodborne diseases to the licensor as required. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. I - P - Employee Health: The person in charge properly applies restrictions and exclusions for ill employees. I - P - Employee Health: The operation had an employee health policy on file. III - P - Preventing Contamination by Hands: Hand washing facilities are properly supplied. X - P - Chemical: No unapproved food or color additives are used. X - P - Chemical: Toxic materials are properly identified and stored.