- Duties of the Person in Charge (46.102)
The person in charge shall perform the following duties: (9) Routinely monitor solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature and exposure time for chemical sanitizing, to ensure that employees properly sanitize cleaned multiuse equipment and utensils before they are reused. (12) Ensure that employees are properly trained in food safety as it relates to their assigned duties. Food Safety Certified person did not know the following: - How to properly was his hands - How to properly clean and sanitize dishes - Lacked basic food safety knowledge Management was instructed to initiate immediate corrective action.
- Duty to Report Disease or Medical Condition (46.111)
- Establishmet does not have a sick employee heath policy
- Duty to Report Disease or Medical Condition (46.111)
(b) Responsibility of a person in charge to report information to Department. The person in charge shall notify the Department that a food employee is diagnosed with an illness due to Salmonella typhi, Shigella spp., Shiga toxin-producing Escherichia coli or hepatitis A virus. (c) Responsibilities of a food employee or food employee applicant. A food employee or a person who applies for a job as a food employee shall report to the person in charge the information specified in this section in a manner that allows the person in charge to prevent the likelihood of foodborne disease transmission. This information includes the date of onset of jaundice or the date of onset of any illness or condition specified in § 46.112. - Food Safety Certified person does not know disease reporting and restriction procedures.
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
Restaurant menu states no MSG, barrels of monosodium glutimate were observed in the food prep area.
- Food Sources (46.211)
Food shall be obtained from sources that comply with the Food Act, the Public Eating and Drinking Places Law and this chapter. Records of food sources shall be maintained and made available for review upon request by the Department. At time of inspection stacked trays of ice cubes were observed inside of the domestic deep freezer in the basement. When asked where the ice came from the employee said that they make the ice in the basement laundry utility sink. Self-made ice is not permissable. Management was instructed to initiate initiate immediate corrective action.
- In-Use Utensils & Between Use Storage (46.302)
(a) General. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. - At time of inspection single service containers (that lack handles) were observed being used as dispensing utensils with direct storage inside of bulk foods (i.e. rice).
- Food Temperature Measuring Devices Provided (46.632)
Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in Subchapter C (relating to food). A food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature of thin foods, such as meat patties or fish fillets. Provide thermometers inside of all refrigeration units.
- Single-Service & Single-Use Articles Required, Reuse Prohibited (46.692)
(1) Single-service and single-use articles may not be reused. - Single service containers were observed being used to dispense bulk food (i.e rice, sugar).
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
(c) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. - Domestic deep freezer where ice cream containers are stored need cleaning due to old food stains and debris - Handsink in the prrp area needs cleaning
- Sanitization Requirements, Frequency and Methods (46.731)
Multi-use utensils are improperly cleaned and sanitized due to the following: - Lack of knowledge regarding sanitization - 3-basin sink used as a storage facility - 3-basin sink used for handwashing - 3-basin sink is dirty Management is instructed to initiate immediate corrective action.
- Drying Clean Equipment & Utensils (46.771)
(a) Air-drying or adequate draining required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining as specified in 21 CFR 178.1010(a) (relating to sanitizing solutions) before contact with food. - Unapproved drying rack observed above the 3-basin sink
- Retention, Drainage & Delivery of Sewage, Other Liquid Waste & Rainwater (46.862(b)-(f))
(1) Except as specified in paragraphs (2) and (3), a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed. - Establishment does not have a food prep sink
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12/10/2010 | Regular |
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