- Cleanliness of Hands and Exposed Portions of Arms (46.131)
hands and exposed portions of their arms clean. (b) Cleaning procedure. (1) General procedure. Except as specified in paragraph (2), food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds using a cleaning compound in a handwashing sink that is equipped as specified in § 46.822(b) (relating to design, construction and installation of plumbing systems) by using the following cleaning procedure: (i) Create vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorously rubbing the surrogate prosthetic devices for hands and arms) for at least 10—15 seconds. (ii) Thoroughly rinse under clean running, warm water. (iii) Immediately follow the rinse with thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method specified in § 46.941(c) (relating to handwashing facilities: numbers and capacities). Food employee did not follow proper handwashing procedure. Lacks hand soap, paper towels at the hand sink in kitchen.
- Eating, Drinking or Using Tobacco (46.151(a))
An open employee's beverage container was observed in a food preparation area.
- Hair Restraints (46.152)
Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Shellstock Identification (46.247)
THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS. The clams tags were not ketp for 90 days.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
One part of the sink pork (several porks in the walk-in box) are stored on unclean floor. The owner was instructed to elevate pork or provide protection to avoid contamination.
- Identification of Content on Food Storage Containers (46.282)
-------------------------------------------------------------------------------- 46.282 - Identification of Content on Food Storage Containers Working containers holding food or food ingredients (such as cooking oils, flour, herbs, potato flakes, salt, spices and sugar) that are removed from their original packages for use in the food facility shall be identified with the common name of the food they contain. However, containers holding food that can be readily and unmistakably recognized (such as dry pasta) need not be identified.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on the service table and not stored in sanitizing solution.
- Food Storage Requirements & Prohibited Areas (46.321)
Splashguard lacks between the 3 bay sink and food preparation sink in the kitchen. Splahguard lacks between the small hand sink abnd the scale also for the 3 bay sink and the food preparation sink in the fish and meat department.
- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
Cooked food was held at 79 degrees F rather than 135 degrees F or above as required (roast ducks, chicken and pork) Potentially Hazardous Foods: Hot Holding (a) General. Except during preparation, cooking or cooling, or when time is used as the public health control as specified in subsection (c), potentially hazardous food shall be maintained at one of the following temperatures, as applicable: (1) At 58°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in § 46.361(b) (relating to cooking raw animal-derived foods) or reheated as specified in § 46.365(b)(5) (relating to reheating food) may be held at a temperature of 54°C (130°F) or above. The steam table with several roast meats were observed 79F. The manager said the meats were display one hr ago but will use time control and will be documented .
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Food was held at 52 degrees F rather than 41 degrees F or below as required. Several dried meats stored at room temperature were removed from the tables and stored in display refrigerator units 41F or lower while present.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food. Owner ordered chef to document time for PHF out of temperature in the steam table
- Equipment in Good Repair & Proper Adjustment (46.671)
Domestic dish machine.
- Cleanability of Floors, Walls, & Ceilings (46.921)
Greasy floor in kitchen.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
Hand soap, paper towels and sign not provided in the kitchen and fish and meat department. Hand wash sign not provided at the hand sink in the service counter.
- Using Dressing Rooms & Lockers (46.981(j))
Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Numerous personal items store on the shelves a bove the hand sink.
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12/01/2010 | Regular |
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