- Duty of Food Employees to Wash (46.132)
46.132 - Duty of Food Employees to Wash 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. **Hot water not provided in the employee restroom.
- Food Shall Be Safe, Unadulterated & Honestly Presented (46.201)
**Cooking oil in both deep fryers was observed dark in color
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
**Uncovered food items observed in beverage refrigerator, deep freezer, and walk-in refrigerator.
- Identification of Content on Food Storage Containers (46.282)
46.282 - Identification of Content on Food Storage Containers Working containers holding food or food ingredients (such as cooking oils, flour, herbs, potato flakes, salt, spices and sugar) that are removed from their original packages for use in the food facility shall be identified with the common name of the food they contain. However, containers holding food that can be readily and unmistakably recognized (such as dry pasta) need not be identified. **Label all containers used for rice.
- In-Use Utensils & Between Use Storage (46.302)
**Knives and / or cleavers stored between table edges which are not easily cleaned and sanitized.
- Food Storage Requirements & Prohibited Areas (46.321)
**Food is not stored at least 6 inches above the floor in the walk-in refrigerator.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
**Rice and egg rolls were held at 56 degrees F rather than 41 degrees F or below as required.
- Discarding or Reconditioning Unsafe, Adulterated or Contaminated Food (46.441(1)-(4))
**Out of temperature rice and egg rolls deemed unsafe or adulterated were disposed of under supervision of the Food Sanitarian. -Temperature ranged from 50 to 62 degrees F
- Accuracy of Temperature Measuring Devices for Ambient Air and Water (46.562)
**Temperature measuring devices are not accurate in measuring proper temperatures.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
**Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (46.712)
46.712 - Frequency of Cleaning Equipment Food Contact Surfaces and Utensils (a) General requirements. Equipment food-contact surfaces and utensils shall be cleaned as follows: (1) Except as specified in subsection (b), before each use with a different type of raw animal-derived food such as beef, fish, lamb, pork or poultry. (2) Each time there is a change from working with raw foods to working with ready-to-eat foods. (3) Between uses with raw fruits and vegetables and with potentially hazardous food. (4) Before using or storing a food temperature measuring device. (5) At any time during the operation when contamination may have occurred. (b) Exception. Subsection (a)(1) does not apply if the food-contact surface or utensil is in contact with a succession of different raw animal-derived foods each requiring a higher cooking temperature as specified in § 46.361 (relating to cooking raw animal-derived foods) than the previous food (such as preparing raw fish followed by cutting raw poultry on the same cutting board). (c) Maximum cleaning interval for equipment food-contact surfaces and utensils in contact with potentially hazardous food. Except as specified in subsection (d), if used with potentially hazardous food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. (d) Exceptions. Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours under any of the following circumstances: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified in Subchapter C (relating to food) and the containers are cleaned when they are empty. (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the chart in subparagraph (i) and both of the following occur: (i) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature: Temperature Cleaning Frequency 5.0°C (41°F) or less 24 hours ›5.0°C and ‹=7.2°C (›41°F and ‹=45°F) 20 hours ›7.2°C and ‹=10°C (›45°F and ‹=50°F) 16 hours ›10°C and ‹=12.8°C (›50°F and ‹=55°F) 10 hours (ii) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food facility. (3) Containers in serving situations such as salad bars, delis and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified in Subchapter C are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are emptied and cleaned at least every 24 hours. (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified in Subchapter C. (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues. (6) The cleaning schedule is approved by the Department based on consideration of the following: (i) Characteristics of the equipment and its use. (ii) The type of food involved. (iii) The amount of food residue accumulation. (iv) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease. (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 58°C (135°F) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. (e) Maximum cleaning interval for equipment food-contact surfaces and utensils in contact with food that is not potentially hazardous. Except when dry cleaning methods are used as specified in § 46.715(a) (relating to methods of cleaning), surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned as follows: (1) At any time when contamination may have occurred. (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops or ladles. (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers. (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders and water vending equipment as follows: (i) At a frequency specified by the manufacturer. (ii) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. **Old food residue observed in not-in-use cooking pans.
- Availability, Capacity & Pressure of Water (46.805)
46.805 - Quantity & Availability of Water : Capacity & Pressure (a) Capacity. (1) The water source and system shall be of sufficient capacity to meet the peak water demands of the food facility. (2) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility. (b) Pressure. Water under pressure shall be provided to all fixtures, equipment and nonfood equipment that are required to use water. However, water supplied as specified in § 46.806(b)(1) and (2) (relating to distribution, delivery and retention of water) to a temporary food facility or in response to a temporary interruption of a water supply need not be under pressure.
- Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
**Provide lids for trashcans where needed.
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10/12/2010 | Regular |
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