Date mark ready-to-eat product within 24 hours of being opened.
Inspector unable to get in the shed behind Lowes. Owner was not on site, with key, to open the shed.
- Critical: Demonstration of Knowledge*
Observation: The person in charge was unable to explain the five major foodborne illnesses and associated symptoms.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee handle money and don gloves to prepare food, without washing her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handle raw product and food contact surfaces, while wearing the same gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
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10/30/2015 | Routine | |
Adequate digital thermometer, 3-vat setup, steramine tablets, and test kit. Discussed employee health and PIC is aware of basic reporting requirements.
Discussed how to calibrate a thermometer and proper hot and cold holding temperatures.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: onion slicer and cutting board. Per discussion with the PIC, the onion slicer and cutting board are washed in a bus tub with a water hose and soap, rinsed with clean water, and left to dry. A separate and final sanitizing step is required.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Suggest dissolving steramine tablets in the same tub after washing and rinsing the slicer and cutting board. Equipment can stay submereged in the solution, and when removed be allowed to air-dry.
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03/24/2015 | Routine | |
NOTES:
* Violation corrected.
* Protect foods from potential contamination during storage.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
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10/03/2014 | Routine | |
Notes:
1. Employee stated that they were having trouble with the MUT cooler. The storms over the weekend knocked out the power to the unit and it was reset right before the inspector arrived. Make sure the unit is holding under 41 F before storing any potentially hazardous foods in the unit.
2. Date marking on RTE foods is not being kept up-to-date. Employee states that day dots are kept elsewhere, and one person does the marking. Suggest making dots available to the staff so correct tags can be put in place as needed.
3. Reviewed proper hand washing procedures and when hands must be washed before putting on new gloves.
4. New health permit needs to be posted on-site.
5. Employee is ServSafe certified and certificate information should be kept on-site.
6. Door to unit must stay shut to prevent entry of flies.
Adequate thermometer, 3-vat sink setup, steramine tablets, and test kit. Reviewed employee health. Employee was able to state the signs and symptoms of when a person is not supposed to be working with food.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) pastrami (4/3), italian sausage (4/6), and hot italian sausage (4/7)in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door to unit left open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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05/12/2014 | Routine | |
Adequate thermometer, steramine tablets, 3-vat setup, and test kit. Reviewed employee health.
Reviewed proper methods for thawing product.
All product is removed from the MUT cooler every night and stored in the clear cooler as a precaution.
Hood system cleaned/serviced 7/24/13.
- Thawing (corrected on site)
Observation: Improper methods used to thaw sausages. Two packages sitting in the hand sink and two more submerged in standing water in the 3-compartment sink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the unit is being used for purposes other than washing hands. Two packages of frozen sausages sitting in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
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12/20/2013 | Routine | |
Adequate thermometer, 3-vat sink setup, and steramine tablets. Reviewed employee health.
No potentially hazardous foods are being stored in the MUT cooler since staff knows that it cannot maintain product under 41 F or less. All meats are kept in the clear coke cooler, which was just serviced.
Purchase some more hand soap and always keep extra on hand.
Reviewed proper glove changing and hand washing procedures.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: Only chlorine test kits available and facility has switched to quaternary ammonia.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory. Only dish soap was available.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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07/01/2013 | Routine | |
Adequate thermometer. Reviewed employee health and provided FDA form 1-B.
Facility changed ownership (Lydia's Foods, LLC) about a month ago. The new owner must come into the health dept. immediately to apply for a new health permit to operate. Permits are NOT transferable.
Floor has been replaced in the unit and new screens installed.
Some sort of screen door must be installed if the unit does not want to have to operate with the unit door having to be closed at all times to prevent entry of flies.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm+)
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (50-100 ppm).
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03/27/2013 | Routine | |
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