- Duty to Report Disease or Medical Condition (46.111)
Food faciliy does not have a Health Awareness Reporting Procedure for food employees. PIC must have complete knowledge of reportable illness/viruses and whom to report them to...
- Duty of Food Employees to Wash (46.132)
- Food Employee did not follow proper handwashing procedure. Soap and/or warm water not used. - Food employee did not follow proper handwash procedures. Food employee did not wash hands between changing tasks.
- Preventing Contamination from Food Employees' Hands (46.261)
A food employee was observed touching ready to eat food with his bare hands. - Observed PIC touching sandwich bread with bare hands
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
- Ice scooper observed touching ice in the ice bin behind large bar area - Mold present in the gun holster at both bar areas - Beer in drink ice bin behind bar - Cold plate present in drink ice bin and not covered or protected
- In-Use Utensils & Between Use Storage (46.302)
Knives and/or cleavers stored between table edges which are not easily cleaned and sanitized.
- Single-Use Gloves for Only One Task (46.305(a))
Single use gloves being used for multiple tasks without being changed, or not being discarded when damaged or soiled.
- Food Storage Requirements & Prohibited Areas (46.321)
All food, food items and beverages is not stored at least 6 inches above the floor on ANSI/NSF approved racks to prevent the insects and rodents
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Food was held at 48.2 - 61.8 degrees F rather than 41 degrees F or below as required at the cold prep unit in the kitchen - Green peppers - 61.8 - Onion - 54.6
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
All potentially hazardous ready to eat food, prepared in the food facility and held for more than 48 hours, located in the cold prep unit and refrigeration unit, was not date marked.
- Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
Hamburger, foods are served raw or undercooked to the customer's request
- Accuracy of Temperature Measuring Devices for Food (46.561)
Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible, provide probe thermometer for measuring internal temperature of all potentially hazardous foods.
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility lacks sanitizer test strips to monitor sanitizer concentration.
- Location & Placement of Handwashing Facilities (46.824(a) & 46.961)
- Provide handwashing sink behind both bar areas
- Surface Characteristics of Indoor Areas of Food Facilities (46.901)
- Repair and/or replace missing, damaged, and broken floor tiles throughout the establishment
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06/02/2010 | Regular |
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