3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical CorrectedDuringInsp TCS foods were not being held at the proper temperature. Several rolls of hamburger were stored on the shelf under the grill.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
HAMBURGER PATTIES MUST BE STORED UNDER REFRIGERATION UNTIL PREPARATION STARTS. Correct By: 23-May-2015
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. The meat slicer is dirty.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
DO NOT USE THE MEAT SLICER UNTIL CLEANED AND SANITIZED THOROUGHLY. Correct By: 23-May-2015
3717-1-05.1(O)(2) / Using a handwashing sink - other uses prohibited.
Critical Repeat CorrectedDuringInsp Handwashing sink is being used for purposes other than handwashing. The potatoes were drained using the hand sink.
To prevent contamination, a handwashing sink may not be used for purposes other than handwashing.
DO NOT USE THE HAND SINK FOR DRAINING FOOD AND PUTTING UTENSILS. ALL ITEMS WERE REMOVED FROM THE HAND SINK AT THE TIME OF INSPECTION. Correct By: 23-May-2015
3717-1-03.2(Q) / Food storage - preventing contamination from the premises.
Repeat Observed improper storage of food items. A box with liquid ice cream was stored on the floor in the walk in cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
IF NEEDED OBTAIN A DUNNAGE RACK TO STORE THE ICE CREAM SO THAT IT IS AT LEAST 6 INCHES OFF OF THE FLOOR. Correct By: 30-May-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-May-2015
| Comments |
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| The reach in coolers have been replaced with acceptable cooler. The hand sink will need to be replaced for next year. EMPLOYEE HEALTH – A written policy was available. PIC was knowledgeable of symptoms employees must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). Employees are aware of symptoms and responsibility to report to PIC. PIC knows to report doctor confirmed foodborne illnesses to the health department. PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens (NUTS, PEANUTS, SOY, MILK, FISH, SHELLFISH, WHEAT, EGGS), requirements for cooking (CHCIKEN-165, HAMBURGER-155, FISH, PORK, BEEF-145) , cooling (135-70, holding temperatures (41, 135), date marking (7 DAYS), thawing (UNDER REFRIGERATION), symptoms of illness (DIARRHEA, VOMITING, SORE THROAT WITH FEVER, JAUNDICE), sanitizer strength (100 PPM CHLORINE), and storage order (RAW MEAT LOWER). |