- Duties of the Person in Charge (46.102)
Esure that at least one food safety certified person with a valid city issued Food Safety Certificate is present at the establishment during all hours of operation. The city issued Food Safety Certificate was posted for Jenifer Pichardo, however food safety certified individual was not present at time of inspection. Management is instructed to initiate immediate corrective action.
- 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 was not present at time of inspection.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
(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: (2) At 5°C (41°F) or less except as specified in paragraphs (3)—(5), or § 46.584(b) (relating to vending machines). At time of inspection the refrigerator in the kitchen had an ambient air temperature ranging from 46-55 F. *Food was just being delivered, sanitarian instructed management to move milk,cheese, yogurt and all other potentially hazardous foods tova cooler unit until optimum temperatures are reached.
- Accuracy of Temperature Measuring Devices for Food (46.561)
(a) Accuracy range for Celsius-scaled or Celsius/Fahrenheit-scaled devices. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (b) Accuracy for Fahrenheit-scaled devices. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. Thermometers located inside defective refrigerator measured at least 10 degrees lower than the accurate temperature recorded.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
A test kit or other device that accurately measures the concentration in mg/L or ppm of sanitizing solutions shall be provided. Provide sanitizer test strips
- Microwave Oven Meets Standards (46.673)
Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 (relating to microwave ovens). Non- American National Standards Institute (ANSI) approved microwave was observed in the rear kitchen.
- Sanitization Requirements, Frequency and Methods (46.731)
(a) Requirement. Equipment food-contact surfaces and utensils shall be sanitized in accordance with this section. (b) Frequency. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (c) Methods: hot water and chemical. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized by the following methods, based upon the type of operation: (1) In hot water manual operations: by immersion for at least 30 seconds and as specified in § 46.676(d) (relating to manual warewashing equipment). (i) Except as specified in subparagraph (ii), an exposure time of at least 10 seconds for a chlorine solution specified in § 46.674(d)(1). (ii) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L (ppm) that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F). (iii) An exposure time of at least 30 seconds for other chemical sanitizing solutions. (iv) An exposure time used in relationship with a combination of temperature, concentration and pH that, when evaluated for efficacy, yields sanitization. Bottles are improperly cleaned and sanitized in classroom handsinks. - The 3-basin sink needs cleaning due to old stains observed at time of inspection. * Bottles should be properly cleaned and sanitized in the manual 3 basin sink.
- Retention, Drainage & Delivery of Sewage, Other Liquid Waste & Rainwater (46.862(b)-(f))
(b) Backflow prevention. (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. - Garbage grinder is installed on the sanitize compartment of the 3-basin sink. Remove garbage grinder immediately.