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Hepatitis A immunizations provided for all food handlers (corrected on site)
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Employee health policy provided for all food handlers (corrected on site)
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Violation: No sanitizer test strips available
(4-302.14)A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
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Violation: No thermometers available in freezers and coolers
(4-204.112) (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be
located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in
the coolest part of a hot FOOD storage unit.
(B) Except as specified in ¶ (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral
or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
(C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is
not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT,
such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines
shall have a numerical scale, printed record, or digital readout in increments no greater than 1oC or 2oF in the intended range of use.
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Violation: No hepatitis A immunization records available for all food handlers (including bartenders)
*Note: A follow-up inspection will be done to verify proof of hepatitis A immunization records
(8-501.11) No employer shall employ a person as a food handler for more than thirty (30) days unless and until such person shall provide to such employer written certification by a health care provider that:
(1) The person is immune from hepatitis A; or
(2) The person has been vaccinated against hepatitis A, including a booster shot within six (6) to twelve (12)
months of the original vaccination; or
(3) The person has received the initial vaccination against hepatitis A; however, said person must then provide the employer a health care provider's certification of the required booster shot within one year of the date of the original vaccination.
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Violation: Observed large container of chicken wings in container next to fryer holding at 88 degrees Fahrenheit
*Note: Operator stated wings were cooked within the past 2 hours. Informed operator all potentially hazardous food items shall be hot held at 135 degrees Fahrenheit or higher or cold held at 41 degrees Fahrenheit or lower. Operator placed wings in walk-in cooler (corrected on site)
(3-501.16) POTENTIALLY HAZARDOUS shall be maintained:
(1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified under ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54°C (130°F) or above
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Violation: No employee health policy in place
*Note: Provided a copy of the Food Employee Reporting Agreement for operator
(2-201.12) The PERSON IN CHARGE shall EXCLUDE or RESTRICT a FOOD EMPLOYEE from a FOOD ESTABLISHMENT in accordance with the St. Louis County Food Code.
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Violation: No soap available at hand sink in kitchen area near prep sink
Violation: No soap available at hand sink next to bar
*Note: Operator placed soap at hand sinks (corrected on site)
(6-301.11) Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
Violation: No paper towels available at hand sink next to bar
Violation: No paper towels available at hand sink near prep sink
*Note: Operator placed paper towels at hand sink (corrected on site)
(6-301.12) Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with:
(A) Individual, disposable towels;
(B) A continuous towel system that supplies the user with a clean towel; or
(C) A heated-air hand drying device.
Violation: No handwashing signs available at hand sinks. Provided signs for each hand sink (corrected on site)
(6-301.14) A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all ANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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Violation: Observed reach-in refrigerator holding at 55 degrees Fahrenheit and ground beef inside reach-in cooler holding at 53 degrees Fahrenheit.
*Note: Observed digital thermometer on outside of reach-in cooler reading at 33 degrees Fahrenheit. Ambient air of reach-in cooler reading at 55 degrees Fahrenheit. Operator discarded ground beef. Informed operator reach-in cooler shall not be used to cold hold anything until working correctly. Operator complied (corrected on site)
(3-501.16) POTENTIALLY HAZARDOUS FOOD shall be maintained at 5°C (41°F) or less.
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Violation: No thermometers available in freezers and coolers
(4-204.112) (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
(B) Except as specified in ¶ (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
(C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1oC or 2oF in the intended range of use.
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Violation: No sanitizer test strips available
(4-302.14)A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
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