3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical CorrectedDuringInsp Observed food that was not properly protected from contamination by separation, packaging, and segregation. The eggs were stored over the dressings in the glass door cooler.
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. To prevent cross contamination from the dripping a of broken egg onto a ready to eat food which could cause a foodborne illness,
STORE RAW EGGS BELOW READY TO EAT FOODS SUCH AS DRESSINGS AND BREAD. THIS WAS CORRECTED AT THE TIME OF INSPECTION BY MOVING THE EGGS TO THE BOTTOM SHELF. Correct By: 02-Jun-2014
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Critical A food thermometer was not readily accessible. The probe thermometer was not working.
Food temperature measuring devices shall be provided and readily accessible for use. To prevent under cooking animal foods which could cause a foodborne illness
REPLACE THE BATTERY IN THE THIN PROBE THERMOMETER BEFORE COOKING THE NEXT MEAL. THE KITCHEN WAS NOT OPEN AT THE TIME OF INSPECTION. Correct By: 16-Jun-2014
3717-1-04.4(M) / Mechanical warewashing equipment - sanitization pressure.
Repeat The water flow pressure in a warewashing machine is not adequate. The dishwasher rinse pressure was 8-10 psi.
The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve, shall be within the range specified on the machine's data plate and not be less than five pounds per square inch or more than thirty pounds per square inch.
ADJUST THE RINSE WATER PRESSURE ON THE DISHWASHER TO BETWEEN 15-25 PSI. Correct By: 23-Jun-2014
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. The side of the stove was greasy.
Nonfood-contact surfaces of equipment shall be kept clean.
CLEAN THE SIDE OF THE STOVE. Correct By: 16-Jun-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 02-June-2014
| Comments |
|---|
| FOOD DEFENSE - A food defense booklet (NYSHD’s Food Defense Strategies) and possible vulnerable points to protect food from intentional contamination were briefly discussed. (Facility security, employee training and restrictions, and food storage, handling, and control were 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. PIC KNOWLEDGE - Critical food handling items were reviewed (food temperatures) and a handout was provided, food safety training opportunity list was given, and an allergen awareness handout was provided and reviewed. |