3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
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.
ANYONE THAT COOKS OR SERVES FOOD MUST BE KNOWLEDGEABLE OF CRITICAL FOOD HANDLING REQUIREMENTS. Correct By: 17-Oct-2015
3717-1-02.4(C)(13) / Person in charge: duties - ensure employees are informed of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed of their responsibility to report information about their health.
To prevent transmission of foodborne illness, 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. Correct By: 17-Oct-2015
3717-1-04.1(C) / Food-contact surfaces - cleanability
Critical Repeat Food contact surfaces were not easily cleanable, or not designed/constructed properly. The green matting that the glasses set on is not cleanable.
To prevent the growth of pathogens, Multiuse food-contact surfaces shall be: (1) Smooth; (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Except for cooking oil storage tanks, distribution lines for cooking oils, or beverage syrup lines or tubes; accessible for cleaning and inspection by one of the following methods: (a) Without being disassembled; (b) By disassembling without the use of tools; or (c) by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
REPLACE THE GREEN MATTING WITH A HARD PLASTIC MATTING. Correct By: 17-Oct-2015
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Repeat There is no test kit available for measuring the concentration of the sanitizer.
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 NEW SANITIZER TEST STRIPS. Correct By: 17-Oct-2015
3717-1-05.4(B) / Outdoor storage surface.
Repeat Outdoor refuse storage surface is not properly constructed, and sloped to drain. The dumpster sets in gravel.
An outdoor storage surface for refuse, recyclables, or returnables shall be constructed of nonabsorbent material and shall be smooth, durable, and sloped to drain.
REMOVE THE GRAVEL FROM THE CONCRETE PAD AND MOVE THE DUMPSTER BACK ON THE CONCRETE. Correct By: 17-Oct-2015
3717-1-06.2(E) / Handwashing signage.
Repeat Observed no handwashing sign(s) posted at handwashing sink(s) used by employees. The bathrooms do not 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. Correct By: 17-Oct-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 10-October-2015
| Comments |
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| Corrections that have been made since the last inspection -the light in the kitchen has a light cover -the choking poster is posted 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), date marking (7 DAYS), thawing (UNDER REFRIGERATION), symptoms of illness (DIARRHEA, VOMITING, SORE THROAT WITH FEVER, JAUNDICE), sanitizer strength (200-400 PPM QUAT), storage order (RAW MEAT LOWER). EMPLOYEE HEALTH – A written policy must be available. PIC must knowledgeable of symptoms employees must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). Employees must be aware of symptoms and responsibility to report to PIC. PIC must knows to report doctor confirmed foodborne illnesses to the health department. |