- Duties of the Person in Charge (46.102)
The food safety certified individual is unaware of proper sanitizing method.
- Duty to Report Disease or Medical Condition (46.111)
Food facility does not have a Health Awareness Reporting Procedure for food employees. The person in charge was give a sample employee health policy during the last inspection.
- In-Use Utensils & Between Use Storage (46.302)
Utensils must be stored in areas where it is protected from contamination. A spatula is stored between table edges which are not easily cleaned and sanitized.
- Sanitization Requirements, Frequency and Methods (46.731)
Food equipment and multi-use utensils are not properly sanitized. Employee was unable to explain the proper sanitization procedures. Sanitarian explained the proper procedures to wash, rinse and sanitize utensils and equipment.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
A hole was observed in the sewer line.
- Light Bulb Protective Shielding (46.922(a))
Kitchen exhaust hood light bulbs and ceiling lights in the food preparation area are not shielded from breakage.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Two live roaches were observed in the kitchen.
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07/01/2010 | Regular |
- Duties of the Person in Charge (46.102)
Food safety certified individual unaware of proper sanitizing method.
- Poisonous or Toxic Substances Limitations on Presence and Use (46.1022)
Pesticide present that is not approved for restaurant use. -Can of Raid present in food prep area. Instructed management to remove can of Raid and discontinue use.
- Duty to Report Disease or Medical Condition (46.111)
Food facility does not have a Health Awareness Reporting Procedure for food employees. Gave PIC sample employee health policy.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
Food shall be protected from contamination. Uncovered food present inside chest freezer. Small roach observed crawling on top of chest freezer. Instructed PIC to take immediate corrective action.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Foods inside of deli case held at 47 degrees F rather than 41 degrees F or below as required. PIC stated that deli case has been used a lot earlier. Instructed PIC to adjust setting to make temperature colder.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration. Provide and utilize.
- Equipment in Good Repair & Proper Adjustment (46.671)
Equipment improperly installed: -garbage grinder attached to wall mounted hand washing sink. Food equipment in use does not meet minimum design standards: -Wooden pallets and crates utilized to elevate beverages.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
Clean to remove dead roaches from shelving and interior of deli case.
- Sanitization Requirements, Frequency and Methods (46.731)
46.731 - Sanitization: Requirement, Frequency and Methods (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 ware washing equipment). (2) In hot water mechanical operations: by being cycled through equipment that is set up as specified in § 46.675(a), (d) and (e) (relating to mechanical ware washing equipment) and achieving a utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator. (3) In chemical manual or mechanical operations: including the application of sanitizing chemicals by immersion, manual swabbing, brushing or pressure spraying methods, using a solution as specified in § 46.674(d) (relating to ware washing equipment: mechanical or manual) for the following exposure time, as applicable: (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. -PIC unaware of proper method for sanitizing. Sanitizer present in 2nd basin of 3 basin ware washing sink. Informed PIC on proper sanitizing method.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
Cold water not available at hand wash sink in toilet room. Instructed management to take immediate corrective action.
- Toilet Room Cleaning, and Doors Closed (46.981(b)(i))
Clean to remove dust accumulation from mechanical vents inside toilet room.
- Controlling Pests, Removing Dead or Trapped Birds, Insects, Rodents and Pests (46.981(k)(l))
Live and dead roaches (german) observed in food prep area on shelving, exterior of chest freezer, interior of deli case (dead roaches) and floors. Few flies observed in rear of store. PROVIDE DOCUMENTATION OF PEST CONTROL SERVICES.
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06/16/2010 | Regular |
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