Date of inspection: April 5
Violations: Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Tray of cooked beef in walk-in cooler dated for 8 days. Beef still within 7 day time limit, date modified during inspection. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
Observed improper storage of poisonous or toxic materials. Spray bottles of cleaning chemicals hanging on rack next to cleaned, drying dishes. Bottles moved during inspection. To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles.
Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events. Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
Observed nonfood-contact surfaces constructed of unapproved materials. Mop handles in poor repair wrapped with duct tape. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be smooth and durable.
Equipment and/or components are not maintained in good working order. Sprayer on 3-compartment sink hanging down below top of 3-compartment sink basin, should be repaired so that head of sprayer is held above top of sinks. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
Observed a build-up of dirt and debris. Floor along wall, underneath equipment in rear kitchen area has some build-up. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
Comments: Overall facility is clean and all food checked is at proper temperature at time of inspection. Good.
About the Author