Please continue to monitor True Prep Cooler units (L) and (R) and ensure that units are kept at temperature able to keep foods at 41F or below.
Time will now be used for all food items kept on countertop at room temperature during lunch hours including: COOKED TOFU, COOKED POTATO, ETC.
EHS provided Training on proper Time Logging.
Please send copy of New Menu to Health Department once it becomes available. Thank you.
Please DO NOT USE Front Handsinks for Dishwashing Purposes. All dishware must be 1)Washed with Soap and Water, 2) Rinsed with Water, and 3) Sanitized with Chlorox sanitizer.
NOTE: Observed grease dripping from Exhaust hoods and vents at cookline. Per CFM, professional cleaning is scheduled for today.
EHS provided Cooling Logs, Employee Health Policy, Hot and Cold Holding, and Time as Public Health Control in Korean and Spanish.
- Demonstration of Knowledge/Employee Health Policy - Reporting by Employees & Exclusion or Restriction of Food Employees
Observation: The person in charge is not able to relate how the person in charge, food employees, and conditional employees comply with disease reporting responsibilities and exclusion or restriction of food employees.
Correction: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis. EHS PROVIDED EMPLOYEE HEALTH POLICY IN SPANISH AND KOREAN.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED CONTAINER OF RAW BEEF (IN PLASTIC WRAP) SITTING IN CONTAINER OF COOKED GOAT (IN PLASTIC WRAP).
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CONTAINERS SEPARATED.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. OBSERVED FOOD EMPLOYEE SERVER TOUCH RAW PORK WITH GLOVES AND CONTINUE TO SERVE FOOD USING SAME GLOVES.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. EHS EXPLAINED PROPER GLOVE USE AND HANDWASHING PROCEDURES. FOOD EMPLOYEE WASHED HANDS AND CHANGED GLOVES.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED PORK HEART IN PACKAGED CONTAINERS THAWING ON FLOOR AT ROOM TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. EHS EXPLAINED PROPER THAWING PROCEDURES, FOOD ITEMS PLACED IN WIC.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: FISH CAKE 49F, FISH BALL 48F, COOKED PORK 45F - TRUE PREP COOLER (R)
Correction: COOKED GOAT 44F, PORK FEET 45F - IN TRUE PREP (L)
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED NEWSPAPER ON FLOOR BEHIND FRYER AND BY COOKLINE.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS in the COOKLINE and INTERIOR OF WIF is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/13/2016 | Routine | |
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