- Slash Resistant & Cloth Gloves Use Limitations (46.305(b)-(d))
--Employees are wearing gloves, which is good, but they have to remember to change the gloves when they change task. The same pair of gloves should not be worn for long periods of time. Change frequently and wash hands in-between. Correct and maintain.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
--Raw chicken was stored in a refrigerated drawer on top with wraps being stored on the bottom. All raw meats need to be stored below ready to eat foods to prevent cross contamination. This was corrected on site, the bread was moved. Maintain at all times.
- Reheating Food (46.365)
--Food, including sauce, which was previously cooked and cooled, was not reheated to 165°F within two hours, for hot holding. The sauce was being placed cold into the steam table. This in turn was cooling down the water in the steam table. Always reheat the food on the stove top then place into the steam table. Correct immediately and maintain.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
--Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low temperature sanitizing dishwasher was no more then 10 ppm, and not 50-100 ppm as required. The container is about empty. Replace the container and check the concentration.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
--The gaskets on the pizza unit and the Beverage Air (next to the salad refrigerator) need to be cleaned. Flour and debris are accumulating. Clean and maintain.
- Materials, Design, Construction & Installation of Storage Areas & Waste Receptacles (46.881)
--Keep the lids and side doors closed on the dumpster and grease dumpster at all times. This prevents infestations of insects, rodents, and/or birds. Correct and maintain.
- Certified Food Manager (CFM)
--The food facility does not maintain Certified Food Manager records as required The most recent person who was certified has left. Another full time employee MUST attend a class and pass the test with in 90 days.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
--As best as possible keep the food off the floor in the walk in refrigerator. Clean the floor below the shelves in the back shed. Correct and maintain.
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10/28/2014 | Regular |
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