- Poisonous or Toxic Substance Working Containers Identify Common Name (46.1002)
46.1002 - Poisonous or Toxic Substances: Common Name, Working Containers Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. * Unlabeled working bottled was observed in the rear prep area, during time of inspection.
- Designation of Person in Charge (46.101)
46.101 - Designation of Person in Charge The food facility operator shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food facility during all hours of operation. * Certified individual is not present in the establishment, during time of inspection. * Food safety certification is not posted.
- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Identification of Content on Food Storage Containers (46.282)
* Working bulk food ingredient storage containers are not labeled with the common name of the food.
- Food Storage Requirements & Prohibited Areas (46.321)
* Large bag of sugar is not stored at least 6 inches above the floor in the rear prep area.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
46.385(b) - Date Marking of Ready-to-Eat Potentially Hazardous Foods (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. (2) Refrigerated ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked with the date the original container is opened in a food facility. Except as specified in paragraphs (4) and (5), all food repackaged from the original container by the food facility shall be clearly marked to indicate the date by which the food shall be consumed on the premises, sold or discarded, and in no case may this date be beyond the manufacturer’s use-by date. (3) A refrigerated, ready-to-eat, potentially hazardous food that is frequently rewrapped (such as lunchmeat or a roast), or for which date marking is impractical (such as soft serve mix or milk in a dispensing machine), shall be marked as in paragraph (1) or (2), or by an alternative method acceptable to the Department. (4) Paragraphs (1) and (2) do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request. (5) Paragraph (2) does not apply to the following: (i) Fermented sausages produced in a Federally inspected food processing plant that are not labeled ‘‘keep refrigerated’’ and which retain the original casing on the product. (ii) Shelf stable, dry fermented sausages. (iii) Shelf stable salt-cured products such as prosciutto and parma (ham) produced in a Federally inspected food processing plant that are not labeled ‘‘keep refrigerated’’—provided that when the face is cut, the remaining portion is whole and intact. (6) A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, potentially hazardous food is subsequently combined with additional ingredients or portions of food, shall retain the date marking of the earliest-prepared or first-prepared ingredient. * Potentially hazardous ready to eat food (fruit salad in a cup & yogurt in a cup), prepared in the food facility and held for more than 48 hours, located in the *, was not date marked.
- Design & Functionality of Temperature Measuring Devices (46.590)
46.59 - Design & Construction of Temperature Measuring Devices (a) Location of device in storage unit. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (b) General device requirement. Except as specified in subsection (c), cold or hot holding equipment used for potentially hazardous food shall be designed to include-and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device’s temperature display. (c) Exception to device requirement. Subsection (b) does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers and salad bars. (d) Easily readable. Temperature measuring devices shall be designed to be easily readable. (e) Devices on warewashing machines. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record or digital readout in increments no greater than 1°C or 2°F in the intended range of use. * Thermometer was in observed in the refrigeration units, where it is needed.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
* Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- 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 warewashing 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 warewashing 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 warewashing 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. * Sanitizer soultion and rinse water in the 3-basin sink is not clean to sight. Debris was observed in the rinse basin and sanitize solution was cloudy, during time of inspection.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
* Paper towel dispensor empty at the handwash sink in the mens' restroom, during time of inspection.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
* Front door is open during time of inspection.
- Lighting Intensity (46.943)
* Ceiling Light bulb is not working properly in the rear food prep area.
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11/15/2010 | Regular |
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