|Food Supplier is Restaurant Depot. Chicken Nuggets and ground beef are received raw frozen. Discussed Employee Health, Form 1B to PIC. Discussed ensuring datemarking of foods is done for a maximum of 7 days. Discussed ensuring chlorine sanitizer remains between 50-100ppm.
- Person in Charge
Observation: Observed no means to verify food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Recommend obtaining a means to verify food employees are trained in employee health. EHS to send PIC Form 1B and OEHS Guidelines to Employee Health.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee fail to wash her hands before donning new gloves and engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloths stored in soapy water.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. (Chlorine 50-100ppm)
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster containers were uncovered.
Correction: Cover all waste containers when not in continuous use.
PIC agreed to stop placing TCS foods in refrigerator until repairs can be made. Fax repair work order to the Health Department when completed.
2-compartment sink is being used at the facility. Facility will now fill one sink with soap and hot water and rinse with running water in same sink. 2nd sink will be filled with chlorine sanitize. Concentration should be 50-200 ppm.
Date marking handout - provided
Both restrooms and all toilets noted in need of detailed cleaning.
A follow-up inspection will be conducted on or about June 24, 2014.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. PIC placed lid and straw on cup.
Correction: Employees 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit. Shell eggs were voluntarily discarded.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Facility has not been using sanitizer after cleaning dished. 2-compartment sink set up with sanitizer. Chlorine measured at 100 ppm.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following TCS foods were observed cold holding in refrigerator at improper temperatures: Hot dogs - 50'F, Corn dogs - 49'F, Tuna Salad - 48'F, Shell eggs - 49'F, American Cheese - 48'F. All TCS foods stored in refrigerator were voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed American cheese, hot dogs, BBQ, and polish sausages in the refrigeration unit was not properly dated for disposition after opening. Food was voluntarily discarded.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sponges, Use Limitation
Observation: Sponges are being used to wipe down food contact surface of the equipment and utensils.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator does not appear to be functioning properly/ Ambient air temperature 58'F.
Correction: Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Provided to PIC.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Vents in both the men's and women's restrooms are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. Voluntarily discarded.
Correction: Label spray bottles with contents or discard.