- Duty to Report Disease or Medical Condition (46.111)
Food faciliy does not have a Health Awareness Reporting Procedure for food employees, must provide an employee sick policy that all employees have working knowledge and understanding of the symptoms and illness/viruses.
- Duty to Report Disease or Medical Condition (46.111)
PIC must have knowledge of the regulator agency to report the illness/viruses
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
- Uncovered food in the walk-in box and prep area - Cloth towel used for covering food in walk-in box - Washing and preparation of food in the sanitizing compartment of 3-compartment sink - Food stored in cardboard box, prohibited container
- In-Use Utensils & Between Use Storage (46.302)
- Common bowls or food containers observed without handles in direct contact with bulk food ingredients. - Food dispensing utensil in the sugar, flour and rice observed in direct contact with food and not having handle stored above the top of the food.
- 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 harborage of insects and rodents. - The food is stored in non ANSI/NSF approved containers
- Cooling Potentially Hazardous Food (46.384(a)(b))
- Provide written documentation of the extact time the steak and chicken were set out to cool properly
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
All prepared vegetables, meats and sauces potentially hazardous ready to eat food, prepared in the food facility and held for more than 48 hours, located in the walk-in box and refigeration, was not date marked.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food, prepared food in walk-in box.
- Sponges (46.521(f))
Sponges observed in the washware area being used to clean food contact surfaces, prohibited material.
- Ventilation Hood System Adequacy (46.614)
++ Remove rice cooker with extension cord (attached to ANSUL system)on top of oven/stove
- Single-Service & Single-Use Articles Required, Reuse Prohibited (46.692)
Single use containers (alumimm and plastic) being reused for further food storage and/or preparation.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
- Provide a backflow prevenation device on the ice machine and water meter
- Surface Characteristics of Indoor Areas of Food Facilities (46.901)
Repair and/or reseal broken, missing, and/or damaged floor tiles throughout the kitchen/prep area
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08/17/2010 | Follow-up |
- Designation of Person in Charge (46.101)
- The certified person must be present at the establishment at all times of operation
- Separation of Poisonous or Toxic Materials from Food during Storage and Display for Retail Sale (46.1041)
Chemicals were stored above or on the same shelf with food, equipment, and/or single service articles in the kitchen/prep area.
- Duty to Report Disease or Medical Condition (46.111)
Food faciliy does not have a Health Awareness Reporting Procedure for food employees, must provide an employee sick policy that all employees have working knowledge and understanding of the symptoms and illness/viruses.
- Duty of Food Employees to Wash (46.132)
Food Employee did not follow proper handwashing procedure. Soap and/or warm water not used.
- 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.
- In-Use Utensils & Between Use Storage (46.302)
- Common bowls or food containers observed without handles in direct contact with bulk food ingredients. - Food dispensing utensil in the sugar, flour and rice observed in direct contact with food and not having handle stored above the top of the food.
- Wiping Cloths Use Limitations (46.304)
Moist wiping cloths observed lying on various tables and not stored in sanitizing solution in between usage to prevent the growth of bacteria.
- 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 harborage of insects and rodents.
- Cooling Potentially Hazardous Food (46.384(a)(b))
- Provide written documentation of the extact time the steak and chicken were set out to cool properly
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
All prepared vegetables, meats and sauces potentially hazardous ready to eat food, prepared in the food facility and held for more than 48 hours, located in the walk-in box and refigeration, was not date marked.
- Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
Time in lieu of temperature being used in the food facility to control ready to eat potentially hazardous foods without written procedures or documentation to verify disposition of food.
- Single-Service & Single-Use Articles Required, Reuse Prohibited (46.692)
Single use container and cardboard box being reused for further food storage and / or preparation.
- Sanitization Requirements, Frequency and Methods (46.731)
Provide sanitizing test strips, solution and/or tablets to monitor the concentration and pH of the sanitizing solution
- Surface Characteristics of Indoor Areas of Food Facilities (46.901)
Repair and/or reseal broken, missing, and/or damaged floor tiles throughout the kitchen/prep area
- Insect Control Device Design & Installation (46.922(c))
Visible physical evidence of rodent / insect activity observed in throughout kitchen/prep area. - Mouse infestation present
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06/16/2010 | Regular |
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