- Medicines (46.1027)
(2) Medicines that are in a food facility for the employees’ use shall be labeled as specified in § 46.1001 (relating to poisonous or toxic substances: original containers to display identifying information) and located to prevent the contamination of food, equipment, utensils, linens and single-service and single-use articles. At time of inspection a bottle of Pepto bismal was observed being stored on the shelf (of the front reach-in refrigeration unit) above uncovered food used for sale. Management was 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. At time of inspection the Food Safety Certified was not present but later appeared after being called to the estsblishment. Food Safety Certified person could not demonstrate knowledge regarding proper medical disease reporting/ restrictions.
- Duty of Food Employees to Wash (46.132)
Food employees shall clean their hands and exposed portions of their arms as specified in § 46.131 (relating to cleanliness of hands and exposed portions of arms) as follows: (1) Immediately before engaging in food preparation activities such as working with exposed food, working with clean equipment and utensils, and working with unwrapped single-service and single-use articles. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling service animals or aquatic animals as specified in § 46.153(b) (relating to animals). (5) Except as specified in § 46.151(a)(2) (relating to food contamination prevention), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before donning gloves for working with food. (10) After engaging in other activities that contaminate the hands. At time of inspection the following was observed: - Employees performing multiple duties including trash removal, cash exchange, scatching etc. then returning to food prep without washing their hands. - Employees after being instructed (by sanitarian)to use gloves
- Cleanliness of Outer Clothing (46.137)
Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, single-service articles and single-use articles. At time of inspection, a food employee was observed to trash removal with both his apron and gloves on. Management was instructed to initiate immediate corrective action.
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
Heavy dark fryer grease with colloidal particles floating around was observed at time of inspection. NOTE: Documentation/or current receipt of professional oil removal services coild not be provided at time of inspection.
- Preventing Contamination from Food Employees' Hands (46.261)
(a) Hand washing required. Food employees shall wash their hands as specified in § 46.131 (relating to cleanliness of hands and exposed portions of arms). (b) Hand contact with ready-to-eat food. Except when washing fruits and vegetables as specified in § 46.285 (relating to washing raw fruits and vegetables) or when approved in accordance with subsection (d), food employees may not contact exposed, ready-to-eat food with their bare hands, and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment. (c) Hand contact with food that is not ready-to-eat food. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. At time of inspection the following was observed: - Employee observed working the register, doing cash exchange, handling pizza with his bare hands. - Employee was observed preparing sandwiches without gloves. Management was instructed to initiate immediate corrective action.
- Single-Use Gloves for Only One Task (46.305(a))
(a) Single-use gloves. Single-use gloves shall be used for only one task (such as working with ready-to-eat food or with raw animal-derived food), used for no other purpose and discarded when damaged or soiled, or when interruptions occur in the operation. At time of inspection employees after donning gloves were observed performing multiple task including trash removal, scratching themselves, and other task without discarding and trashing the gloves. Management was instructed to initiate immediate corrective action.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
(b) Date marking of ready-to-eat, potentially hazardous food. (1) Except as specified in paragraph (4) or (5), refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food facility for more than 48 hours shall be clearly marked to indicate either of the following: (i) The date by which the food shall be consumed on the premises, sold or discarded. (ii) The date on which the food was prepared. Provide date marking for tuna/chicken salad etc., deli meats, and all other potentially hazardous foods located inside of the refrigeration units, and walk-in box.
- Labeling (46.422)
Label all bulk foods located inside of the front reach-in refrigeration units, walk-in box, and where necessary.
- Food Temperature Measuring Devices Provided (46.632)
Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified in Subchapter C (relating to food). Provide thermometers inside of all refrigeration units. A food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature of thin foods, such as meat patties or fish fillets. Provide thermometers with with probes inside of the walk-in box, and front reach-in refrigeration unit.
- Wiping Cloth Air Drying Locations (46.772)
(a) General. Except as provided in subsection (b), wiping cloths laundered in a food facility that does not have a mechanical clothes dryer as specified in § 46.615(b) (relating to clothes washers and dryers) shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, single-service and single-use articles and wiping cloths. (b) Exception. This section does not apply if wiping cloths are stored after laundering in a sanitizing solution as specified in § 46.674(d) (relating to warewashing equipment: mechanical or manual). At time of inspection soiled dry wiping cloths were observed being stored on the shelves in the front food prep area.
- Storing Clean Items (46.774)
(a) General requirement for equipment, utensils, linens and single-service and single-use articles. Except as specified in subsection (d), cleaned equipment and utensils, laundered linens and single-service and single-use articles shall be stored as follows: (1) In a clean, dry location. (2) Where they are not exposed to splash, dust or other contamination. (3) At least 15 cm (6 inches) above the floor. At time of inspection knives were observed being stored between the prep table and cold-holding unit in the front food prep area.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
(c) Utility sink. At least one utility sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Establishment does not have a utility 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. Establishment does not have a food prep sink. Food prep is conducted in the 3-basin sink. Management is instructed to initiate immediate corrective action.
- Covered Waste Receptacle in Women's Toilet Room (46.882(b))
(b) Toilet room receptacle for sanitary napkins. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Provide a separate covered waste receptacle in the bathroom for the disposal of sanitary napkins.
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
(a) Storing refuse, recyclables and returnables. Refuse, recyclables and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. (d) Covering receptacles. Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered as follows: (1) Inside the food facility if the receptacles and units are filled or contain food residue and are not in continuous use. (2) With tight-fitting lids or doors if kept outside the food facility. At time of inspection the following was observed: - Dumpsters overflowing, lids wide open - Trash is not inaccessible to rodents - Uncovered trash can in the customer waiting area. - Improper storage of grease bins. NOTE: Documentation of grease removal services could not be provided.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
(a) General requirement. The physical facilities of a food facility shall be maintained in good repair. (b) Cleaning: frequency and limitations. (1) The physical facilities of a food facility shall be cleaned as often as necessary to keep them clean. (2) Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident. - Floors need cleaning along floor/wall perimeters throughout due to food debris, dirt, and heavy mice and roach feces observed.