Discussed with PIC (person in charge) employee health, dating products that are held 24 hours or more
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in cooler has a back freezer that is broken and door was removed. The freezer condenser was shut off, In the freezer room the walls have pealing paint.
Correction: Paint walls making the smooth and easily cleanable.
Repair/replace freezer section to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanable per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer the unit needs to be removed or replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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11/30/2015 | Routine | |
Quaternary ammonia sanitizer in 3rd compartment of 3-compartment sink at proper concentration of 200ppm. Chlorine sanitizer in chemical sanitizing dishwasher dispensing at proper concentration of 75ppm. No raw meats being handled in the facility except for hamburger meat for chili and eggs. Operator will maintain written food temperature logs documenting cold holding in display and salad bar at the point of service and every 2 hours as well as reheating temperatures for soups and other hot foods.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomato salad and seafood salad both cold holding at improper temperatures in front salad bar. These items had just been put out and the underside of the containers were not touching the ice. These containers need to be surrounded with ice in order for the temperature to stay below 41oF and temperature needs to be monitored when placed into the salad bar and every two hours to ensure proper temperatures are maintained.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator will monitor food temperatures and document at the beginning of the period of service and every two hours.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. After maintaining written log for 3 weeks, if operator cannot ensure product can be held below 41oF, he needs to develop and submit to Health Dept. a plan for using time as a control in this unit. This needs to be available at all times in the facility and all staff need to be trained in when to discard foods stored in the unit.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Meat wrap sandwiches, cut melon salads, macaroni salads in display case for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the prep area was blocked, preventing access by employees for easy handwashing. Towel dispensers empty and not working
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the eggs and trashcan preventing its use.
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03/20/2013 | Risk Factor | |
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