July 06, 2009 (Follow-up)

July 06, 2009 (Follow-up)

June 08, 2009 (Routine)

• 0220 - Corrected During Inspection Critical The cook is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0130 - Critical Food employees observed with soiled hands and arms.
  Inform all food employees to keep their hands and exposed portions of their arms clean. SPOKE TO PIC AND EMPLOYEES ABOUT HANDWASHING AND GLOVE CHANGING
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: sugar, brown sugar etc.
  Store food in packages, covered containers, or wrappings.
• 0820 A 1 - Corrected During Inspection Critical Sausage hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0820 A 2 - Corrected During Inspection Critical Turkey, ham, sliced tomatoes etc cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Corrected During Inspection Critical The ready-to eat turkey , ham in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3340 - Corrected During Inspection Critical Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 1320 - There was no temperature measuring device located in the refrigeration unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quat. test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Chlorine test strips were available however quat sanitizer was being used, ensure that the proper test strips are used for the type of sanitizer which is used