No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Follow-up
Inspection Date: 21-February-2015
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.4(B)/Person in charge: demonstration of knowledge. The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Knowledge of required cooking and holding temperatures, symptoms of illness, sanitizer strength, and storage separation requirements was lacking. To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. REVIEW REQUIRED COOKING (165) AND HOLDING TEMPERATURES (41, 135), SANITIZER STRENGTH (100PPM), SYMPTOMS OF ILLNESS (DIARRHEA, VOMITING, SORE THROAT WITH FEVER, JAUNDICE), AND STORAGE SEPARATION (CHICKEN ON LOWEST SHELF, PORK, FISH AND BEEF BELOW READY TO EAT FOOD LIKE VEGETABLES). Correct By: 05-Nov-2014 |
| 3717-1-02.4(C)(13)/Person in charge: duties - ensure employees are informed of their responsibility to report their health information Person in charge did not ensure that employees are informed of their responsibility to report information about their health. A defined or written policy was not in place. To prevent transmission of foodborne illness by an infected employee, the person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food. ADOPT AND REVIEW THE EMPLOYEE HEALTH POLICY AND REVIEW WITH YOUR STAFF. KEEP A COPY OF A WRITTEN POLICY AT THE FACILITY. SYMPTOMS AND REPORTABLE ILLNESSES WERE REVIEWED AT THE TIME OF INSPECTION. Correct By: 05-Nov-2014 |
| 3717-1-03.2(C)/Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation Observed food that was not properly protected from contamination by separation, packaging, and segregation. Chicken was stored over the vegetables in the walk in cooler, and the pork was stored over the sauce in the walk in cooler. To prevent cross contamination of food with pathogens that could cause a foodborne illness, 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. ALWAYS STORE RAW MEATS LOWER THAN READY TO EAT FOOD SUCH AS VEGETABLES, SAUCE, AND NODDLES. This was corrected at the time of inspection by moving the pork and chicken to the lowest shelves. Correct By: 05-Nov-2014 |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. The walls, counters, and doors were 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 DOORS, WALLS, AND COUNTERS MORE OFTEN. Correct By: 12-Nov-2014 |
| 3717-1-06.4(F)/Drying mops. Observed mops being dried using an unapproved method. The mop was not hung up to dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. HANG UP THE MOP AFTER USE. Correct By: 05-Nov-2014 |
| Comments |
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| All the violations from the last inspection have been corrected. -PIC is knowledgeable of the cooking temperatures, cooler temperature, soup temperature, sanitizer strength, symptoms of foodborne illness, and storage pattern that are required. -A written employee health policy is in place -vegetables and cooked meat were stored above raw meat -the mop is hanging up POST THE COOKING TEMPERATURES SO ALL COOKS CAN SEE AND KNOW THEM CONTINUE TO KEEP THE KITCHEN VERY CLEAN NO VIOLATIONS SEEN |