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. Hamburger and bacon were stored over ready to eat meats.
To prevent contamination 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.
KEEP RAW MEATS ON THE LOWEST SHELF IN THE PREP COOLER. MEAT WAS REARRANGED AT THE TIME OF INSPECTION. Correct By: 31-Jul-2015
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code. The dishwasher did not have any chlorine. The bucket was empty.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
CHANGE SANITIZER BUCKET ON THE DISHWASHER. KEEP ENOUGH ON HAND TO PREVENT RUNNING OUT. UNTIL SANITIZER IS AVAILABLE, SANITIZE DISHES BY HAND IN THE 3 COMPARTMENT SINK. Correct By: 31-Jul-2015
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Observed the air gap between a plumbing fixture and a piece of equipment that was not sufficient to prevent back siphonage of contaminated water. The sliced potatoes were in the 3 compartment sink in water. Sink is directly connected to the sewer.
To prevent contamination, an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch (25 millimeters).
USE THE VEGETABLE PREP SINK FOR WASHING AND RINSING AND SOAKING POTATOES AND OTHER FOODS. Correct By: 31-Jul-2015
3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Equipment components are not intact, tight or properly adjusted. The gasket on the reach in freezer is broken.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
REPLACE THE FREEZER DOOR GASKET. Correct By: 31-Aug-2015
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris. The floor under equipment and around legs of equipment is dirty. The walls around the friers are greasy.
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 FLOORS UNDER EQUIPMENT AND AROUND LEGS OF EQUIPMENT. CLEAN THE WALLS AROUND THE FRIERS. Correct By: 01-Aug-2015
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt and debris. The floor in the walk in cooler is 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 WALK IN COOLER FLOOR. Correct By: 07-Aug-2015
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 31-July-2015
| Comments |
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| Corrections that were made since the 1-31-15 inspection. -the floor tile in front of the walk in cooler is new. -the prep cooler was cleaner. The hood system did not appear to be working well. This is starting to cause grease and smoke build up on the ceiling. The heat from the cooking equipment will effect the functioning of the prep coolers. Reportedly, plans are in the works to repair/replace the hood system. REMEMBER TO CONTACT THE FIRE DEPARTMENT AND BUILDING DEPARTMENT ABOUT REPLACING THE HOOD. ALSO, SUBMIT PLANS TO THE HEALTH DEPARTMENT AND OBTAIN APPROVAL BEFORE BEGINNING ANY REMODELING WORK 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 must report doctor confirmed foodborne illnesses to the health department. PERSON IN CHARGE (PIC) – The PIC is aware of requirements for cooking (CHICKEN-165, HAMBURGER-155, FISH, PORK, BEEF-145) , cooling (135-70, holding temperatures (41, 135), date marking (7 DAYS), thawing (UNDER REFRIGERATION), time as a public health control, symptoms of illness (DIARRHEA, VOMITING, SORE THROAT WITH FEVER, JAUNDICE), sanitizer strength (200-400 PPM QUAT), and storage order (RAW MEAT LOWER). |