The purpose of this visit is to conduct a routine inspection. Sanitizer observed within acceptable limit. Test kit available. Thermometer calibrated today and adjusted to 32f. Training provided by EHS on thermometer calibration.
IMPORTANT:
1. Within 10 days, email a picture to the health department which includes the name and address of this facility and a picture of the air gap of at least 1 inch airspace between the drain pipe of the sanitize basin of the three vat sink and the floor drain.
2. Within 10 days, email the list of names of the staff who have undergone the Employee Health Training (Forms provided for your convenience)
Thank you. If you have any questions, please call the health department.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: raining provided to the Certified Food manager. Director to provide training to all staff and email signed employee health forms to health department within 10 days (see comment section of this report) A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed the CFM wash hands at the handsink but fail to wash hands for 20 seconds. The scrub time was approximately less than 5 seconds.
Correction: Training provided by the EHS on proper method of handwashing. CFM rewashed hands using proper technique. Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: precooked sausage patties, American cheese, precooked, cubed chicken stored in the 1 door upright refrigerator in the kitchen.
Correction: CFM provided a menu for the items above which determined the day of opening oor use and the above foods were dated according to that schedule. Training provided to CFM on datemarking. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap of at least 1 inch between the water supply outlet of the sanitize basin and the flood rim level of the floor drain below the sanitize basin is not observed.
Correction: Within 10 days, provide an air gap between the water supply inlet and the flood level rim of the sainitize basin of the three vat sink which is not be less than one inch. Email picture to health department along with name and address of this facility on the email.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tiles and portions of the wall board in the dry storage closet for food and utensils are absorband, not easily cleanable and non-durable.
Correction: Within 90 days, wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
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10/27/2015 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
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12/31/2013 | Risk Factor | |
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