Left handouts on Norovirus prevention and employee health
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting or exclusion 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. It was recommended that the operator have a more detailed employee health policy for this facility.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed deep container of gravy placed in small upright refrigerator still hot. Operator needs to place hot foods on counter and not put into refrigerator when still steaming. It can warm up the rest of the refrigerator.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Observed plumbing leak under espresso machine..
Correction: Work order had been placed to repair plumbing. All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
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01/13/2016 | Routine | |
Chlorine sanitizer concentration in wiping cloth buckets once refilled: 100ppm.
All food and equipment temps were within appropriate ranges.
- 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: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
Observation: Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine sanitizing agent not detectable in wiping cloth buckets. Appears detergent was used, not sanitizer.
Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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08/13/2014 | Risk Factor | |
Manager took immediate and appropriate action in response to violations.
Quaternary ammonium sanitizer concentration in 3-vat sink within appropriate range
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths not stored in sanitizer solution between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Product cold holding at improper temperatures on prep line.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Prep unit was observed not holding adequate temperature. Ambient air temperature was 58 degrees.
Correction: Adjust or repair equipment to maintain food temperatures of 41 degrees or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Measured concentration of chlorine sanitizer solution in multiple wash rag buckets in excess of 200ppm.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/20/2014 | Routine | |
chlorine sanitizer concentration observed to be within acceptable range, 50ppm.
Observed good handwashing / glove use with ready-to-eat foods.
Manager has knowledge of employee health symptoms as they relate to food-bourne illness.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed ice scoop in drive-thru ice bin with handle in contact with ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Backflow Prevention, Air Gap* (corrected on site) (repeated violation)
Observation: An air gap between the water supply outlet and the flood rim level of the mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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11/25/2013 | Routine | |
All food and equipment temperatures observed to be within acceptable ranges.
Observed good hand washing.
Manager took appropriate corrective actions as needed.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed ice scoop with handle in contact with ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature Measuring Devices - Ambient Air and Water (corrected on site) (repeated violation)
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the Delfield reach-in-cooler is not functioning.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
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03/26/2013 | Routine | |
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