City of Shelby Health Department

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

Critical
Non-critical

3717-1-03.5(C)(3) / Food labels - bulk food
Bulk food display for customer self-service was not properly labeled. The Ingredients list for the donuts were not available.
Bulk food that is available for consumer self-dispensing shall be prominently labeled with the information specified under (C)(2) of this rule. PROVIDE A LIST OF INGREDIENTS AND KEEP IT AT THE DONUT CASE. Correct By: 01-Oct-2014
3717-1-04.1(Y) / Temperature measuring devices.
Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. The thermometer was missing fro inside the creamer dispenser.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. REPLACE THE THERMOMETER INSIDE THE CREAMER DISPENSER. Correct By: 01-Oct-2014

Inspection Information

Facility Type: Commercial RFE < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 24-September-2014

Comments
Remember to use the three compartment sink for the cappuccino parts. Wash, rinse, sanitize, and air dry. Remember to change tongs for the sausage at least every 4 hours. The iodine test strips were not located at the time of inspections. If there are not available, obtain new test strips for iodine. 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. Please have a written policy available for inspection. The PIC was knowledgeable of symptoms of illness in which an employee may not work. FOOD DEFENSE - A handout on food defense (FDA’s Alert questions and answers) was given and reviewed. An employee Alert poster was also provided. PIC KNOWLEDGE - Critical food handling items were reviewed (food temperatures, date marking, glove use,and sanitizer strength) and a handout was provided. The PIC was knowledgeable of critical items.

Comments

Remember to use the three compartment sink for the cappuccino parts. Wash, rinse, sanitize, and air dry.
Remember to change tongs for the sausage at least every 4 hours.
The iodine test strips were not located at the time of inspections. If there are not available, obtain new test strips for iodine.

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. Please have a written policy available for inspection. The PIC was knowledgeable of symptoms of illness in which an employee may not work.

FOOD DEFENSE - A handout on food defense (FDA’s Alert questions and answers) was given and reviewed. An employee Alert poster was also provided.

PIC KNOWLEDGE - Critical food handling items were reviewed (food temperatures, date marking, glove use,and sanitizer strength) and a handout was provided. The PIC was knowledgeable of critical items.