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Observed missing Hep A for kitchen staff. I will follow-up on Friday 3.8.24 regarding Hep A records being on site.
(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 hot food (chicken wings, fried tacos, hot wings, meatballs, buffalo rolls) all out of temp inside the hot warmer. All items tempted between 115 degrees til 130 degrees. Corrected on site, the pic reheated all items to 165 degrees and turned the dial up on high. The PIC stated he had just cooked and put everything in warmers 30 mins before I arrived for inspection. I will do a follow-up in 10 business days(3.7.24) regarding hot holding issues.
(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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Observed lobby soda fountain had buildup residue inside of soda nozzles. Corrected on site(cos), the person in charge(pic) did clean and sanitized all nozzles.
(4-601.11) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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Observe missing trash can lid inside the customer restroom.
(5-501.17) A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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Observed missing thermometers inside the front display cooler and small reach in cooler, located behind front counter register.
(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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