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Observed: flies through-out facility.
(6-501.111) The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13;
(D) Eliminating harborage conditions.
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Observed: food (shrimp and beef flank) not being thawed properly.
Action: boxed food items were stored in walk in cooler unit at temperature of 58.5*
Violation corrected on site.
Facility not properly thawing potentially hazardous foods
(3-501.15) Cooling shall be accomplished in accordance with the time and temperature criteria specified under ' 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid 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; or
(7) Other effective methods.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat
transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead
contamination as specified
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Observed: incomplete Hepatitis A vaccine 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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Observed: cartons of raw eggs not stored properly.
Action: person in charge stored h raw eggs on bottom shelf in walk in cooler.
Violation corrected on site.
(3-302.11 A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation,
holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and
(b) Cooked READY-TO-EAT FOOD
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Observed: several chemical containers (WD40, windex and dish soap) stored on shelving along side of food related items.
Action: Person In Charge stored the chemical products properly on designated container.
Violation corrected on site.
(7-201.11) POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.
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Observed: several personal beverages with open cups on prep line.
Action: person in charge discarded cups.
Violation corrected on site.
(2-401.11) (A) Except as specified in & (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES
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Observed: large can opener blade with excessive dried food residue.
Action: person in charge had large can opener cleaned.
Violation corrected on site.
(4-601.11) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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Observed: large containers of sugar and chili red pepper wit out label.
Action: person in charge provided labels.
Violation corrected on site.
(3-302.12) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD
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Observed: wet floors in need of cleaning due to improper thawing .
(6-501.12)(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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Observed: torn gasket on walk in freezer and cooler units.
Observed: ice build-up in walk in freezer.
Observed: missing covers for fan blades in walk in freezer.
(4-501.11) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
(4-601.11)(B)(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(4-201.11) EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Observed:
Meat thawing in room temperature 64F
(3-501.13) Except as specified in ¶ (D) of this section, POTENTIALLYHAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at
5C (41F) or less, or at 7C (45F) or less as specified under Subparagraph 3-501.16(A)(2)
(B) Completely submerged under running water:
(C) As part of a cooking process if the FOOD that is frozen is:
(D) Using any procedure if a portion of frozen READY-TO-EATFOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order.
Correct by not using to serve public due to food being in danger temperature zone.
discard
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Observed:
To go containers stored with food contact surface side up
(4-904.11) (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
corrected
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Observed:
Food containers not labeled
(3-302.12) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD
Corrected by labeling
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Observed:
Plastic grocery bags used to stored meat. Only use food grade bags
(3-307.11) FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
Corrected by not using food in bags.
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