Discussed with the person in charge:
1. slacking of fruit - the temperature must be taken to ensure that the fruit does not go above 70'F
2. attendance at a food safety class
3. use of the hand sink
Establishment has a new drop in freezer - provide the specifications to EHS
Big Five food borne illnesses and allergen hand outs provided
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment, slacking of foods, required cold holding temperatures.
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: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
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 and Arms Cleaning Procedure*
Observation: Observed employee get the soap then place her hands under the water - rinsing the soap off of her hands. Employee only rinsed her hands for less than 10 seconds. 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: Eating, Drinking, or Using Tobacco*
Observation: Observed the employee drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All personnel who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food Contact with Equipment and Utensils*
Observation: Per conversation with the person in charge, the scoops for the fruit are not being washed, rinsed, and sanitized every 4 hours.
Correction: Ensure that all equipment that is in continuous use be washed, rinsed, and sanitized at least every 4 hours. Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage
Observation: Observed that the handle of the ice scoop is laying directly in the ice. Dispensing utensils improperly stored between uses.
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.
- Food Storage - Clean and Dry Location
Observation: Observed uncovered fruit in the drop in freezer. 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed almond milk at 58'F - cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the drop in freezers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a small probe food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- 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 quaternary sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the can opener and ice machine that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed that the 2-compartment sink is not being set up properly. The first sink contained just soap and water. Therefore the equipment is not being properly sanitized.
Correction: Ensure that the 2-compartment sink is being set up as sanitizer and soap in the first sink. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The only handwash sink is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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02/23/2016 | Routine | |
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