3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation. Sausage were stored over whole pork. Raw pork was store over hot dogs.
To prevent contamination, 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.
MOVE READY TO EAT HOT DOGS FROM UNDER RAW PORK AND MOVE WHOLE PORK FROM UNDER SAUSAGE. Correct By: 27-May-2015
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat TCS foods were not being held at the proper temperature. The sliced melon and the bagged lettuce were above 45 degrees in their respective coolers.
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.
ADJUST THE COOLERS THAT HOLD THE SLICED MELONS AND THE BAGGED LETTUCE TO 41 DEGREES OR BELOW. UNTIL REPAIRED/ADJUSTED MOVE THE MELON AND LETTUCE TO A PROPERLY WORKING COOLER. Correct By: 27-May-2015
3717-1-06.2(B) / Handwashing cleanser - availability.
Critical Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). The women's customer restroom did not have soap.
To ensure proper cleaning of hands, each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KEEP SOAP SUPPLIED IN THE WOMEN'S RESTROOM. Correct By: 27-May-2015
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Miscellaneous sources of contamination observed. The walk in freezer was dripping water/ice on to food boxes.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
REPAIR THE FREEZER CONDENSATION. UNTIL REPAIRED MOVE FOOD FROM UNDER THE DRIPPING AREA. Correct By: 27-May-2015
3717-1-03.4(A) / Frozen food - temperature and time control.
Foods in frozen storage exhibit signs of thawing or refreezing. The long bed freezer had several soft food items.
Stored frozen foods shall be maintained frozen to prevent pathogen growth.
REPAIR/ADJUST THE LONG BED FREEZER SO FOOD REMAINS FROZEN. Correct By: 27-May-2015
3717-1-04.1(Y) / Temperature measuring devices.
Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Both small island cooler were missing thermometers
To ensure proper temperatures are maintained, 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.
PLACE THERMOMETERS IN BOTH SMALL ISLAND COOLERS. Correct By: 03-Jun-2015
3717-1-05.4(H) / Toilet room receptacle - covered.
Observed no covered receptacle in women's restroom.
To contain odors and attraching insects, A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
PROVIDE A COVERED CONTAINER IN THE EMPLOYEE BATHROOM. Correct By: 03-Jun-2015
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. The door frame to the walk in freezer has missing FRP.
To provide a easily cleanable surface, The physical facilities shall be maintained in good repair.
REPLACE/REPAIR THE FRP ON THE WALK IN FREEZER DOOR FRAME. Correct By: 27-Jun-2015
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 27-May-2015
| Comments |
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| EMPLOYEE HEALTH – A written policy must be available. PIC must be 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 know to report doctor confirmed foodborne illnesses to the health department. Review provided information. PERSON IN CHARGE (PIC) – The PIC must be aware sanitizer strength (200-400 PPM QUAT), storage order (RAW MEAT LOWER), and cooler temperatures. LEVEL 1 FOOD SAFETY TRAINING – At this facility, PICs on all shifts ARE REQUIRED to be certified in Level 1 Food Safety. The certificate for the PIC at the time of inspection must be available for review. |