| OBSERVED RAW CHICKEN STORED ABOVE BUCKETS OF SAUCE AND ABOVE RAW SHELL EGGS IN WALK IN COOLER. |
| OTHERWISE GOOD SEPARATION OF RAW ANIMAL FOODS FROM READY TO EAT FOODS AND FOODS WITH A LOWER |
| MINIMUM COOKING TEMPERATURE WAS OBSERVED. THE ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE |
| (PIC) AND WAS CORRECTED IMMEDIATELY. |
| |
| 3717-1-03.2 Food: Protection from Contamination after Receiving |
| |
| (C) Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation. |
| |
| Food shall be protected from cross contamination by: |
| |
| (1) Separating raw animal foods during storage, preparation, holding, and display from: |
| |
| (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or |
| other raw ready-to-eat food such as fruits and vegetables, and |
| |
| (b) Cooked ready-to-eat food; |
| |
| (2) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, |
| lamb, pork, and poultry during storage, preparation, holding, and display by: |
| |
| (a) Using separate equipment for each type, or |
| |
| (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, |
| and |
| |
| (c) Preparing each type of food at different times or in separate areas; |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED BULK FOOD CONTAINER OF UNPACKAGED CORNBREAD MIX THAT WAS NOT PROPERLY LABELED. LABEL |
| OF BULK FOOD CONTAINERS CONTAINING UNPACKAGED FOOD THAT IS NOT UNMISTAKABLY IDENTIFIABLE WITH |
| THE COMMON NAME OF THE FOOD. THE ISSUE WAS DISCUSSED WITH THE PIC AND WAS CORRECTED |
| IMMEDIATELY. |
| |
| 3717-1-03.2 Food: Protection from Contamination after Receiving |
| |
| (D) Food storage containers - identified with common name of food. |
| |
| Working containers holding food or food ingredients that are removed from their original packages for use in a food |
| service operation or retail food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and |
| sugar shall be identified with the common name of the food except that containers holding food that can be readily and |
| unmistakably recognized such as dry pasta need not be identified. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED PLASTIC FOOD CONTAINERS THAT WERE CRACKED. INSPECT ALL PLASTIC FOOD CONTAINERS AND |
| DISCARD THOSE THAT ARE CRACKED AS THEY ARE NO LONGER DURABLE, SMOOTH, NON-ABSORBENT AND EASILY |
| CLEANABLE. |
| |
| 3717-1-04 Equipment, Utensils, and Linens: Materials for Construction and Repair |
| |
| [Comment: For publication dates of the CFR referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01 of the |
| Administrative Code.] |
| |
| (A) Multiuse utensils and food contact surfaces - material characteristics. |
| |
| Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the |
| migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: |
| |
| (1) Safe; |
| |
| (2) Durable, corrosion-resistant, and nonabsorbent; |
| |
| (3) Sufficient in weight and thickness to withstand repeated warewashing; |
| |
| (4) Finished to have a smooth, easily cleanable surface; and |
| |
| (5) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF FOOD AND OTHER RESIDUE ON SHELF HOLDING POTS AND PANS BY WALK IN COOLER. |
| ALSO, OBSERVED A BUILDUP OF RESIDUE ON TOP OF WAREWASHING MACHINE. CLEAN ALL EQUIPMENT AS |
| OFTEN AS NECESSARY TO MAINTAIN CLEAN TO SIGHT AND TOUCH. THE ISSUE WAS DISCUSSED WITH THE PIC |
| AND WAS CORRECTED IMMEDIATELY. |
| |
| 3717-1-04.5 Equipment, Utensils, and Linens: Cleaning of Equipment and Utensils |
| |
| (A) Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| |
| (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| |
| (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and |
| other soil accumulations. |
| |
| (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and |
| other debris. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED FOOD CONTAINERS AND UTENSILS STORED IN HANDWASH SINK NEAR GRILL LINE. ALSO, OBSERVED |
| EMPLOYEE USE THE HANDWASH SINK TO CLEAN / RINSE OUT FOOD CONTAINER AND UTENSILS. HANDWASH SINKS |
| CAN ONLY BE USED FOR HANDWASHING. THE ISSUE WAS DISCUSSED WITH THE PIC AND WILL BE CORRECTED. |
| |
| 3717-1-05.1 Water, Plumbing, and Waste: Plumbing System |
| |
| (O) Using a handwashing sink - operation and maintenance. |
| |
| (1) A handwashing sink shall be maintained so that it is accessible at all times for employee use. |
| |
| (2) A handwashing sink may not be used for purposes other than handwashing. |
| |
| (3) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| WALK IN COOLER @ 38F; PREP COOLER @ 38F; PREP COOLER @ 40F; REACH IN COOLER @ 40F; HAM - COLD |
| HOLD @ 39F; SAUSAGE - COLD HOLD @ 38F; SHREDDED CHEESE - COLD HOLD @ 40F; BACON - COLD HOLD @ |
| 38F; PEELED HARDBOILED EGG - COLD HOLD @ 38F; CREAM OF BROCCOLI SOUP - HOT HOLD @ 198F; CHICKEN |
| - COOKED @ 176F. |
| |
| GLOVES, TEMPERATURE MEASURING DEVICES, CHLORINE SANITIZER AND TEST KIT WERE PROVIDED. |
| |
| CHLORINE SANITIZER @ 100 PPM. |
| |
