| OBSERVED A CONTAINER OF RAW CHICKEN STORED ABOVE A CONTAINER OF BEEF IN LOWER PORTION OF PREP |
| COOLER. PROPERLY STORE AND SEPARATE RAW ANIMAL FOODS FROM READY TO EAT FOODS AND FOODS WITH A |
| LOWER MINIMUM COOKING TEMPERATURE. THE ISSUE WAS DISCUSSED 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; |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A STICKY RESIDUE BUILDUP ON STAINLESS STEEL PREP COOLER TOP. CLEAN PREP COOLER AS |
| OFTEN AS NECESSARY TO MAINTAIN CLEAN TO SIGHT AND TOUCH. |
| |
| 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. |
| |
| (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and |
| other debris. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED SINGLE USE CARRYOUT CONTAINERS AND LIDS ON SHELF THAT WERE NOT STORED COVERED OR |
| INVERTED. THE ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE AND WAS CORRECTED IMMEDIATELY. ALL |
| SINGLE SERVICE ITEMS SHOULD BE STORED IN THEIR ORIGINAL PROTECTIVE PACKAGING, STORED COVERED OR |
| STORED INVERTED UNTIL USE TO PREVENT CONTAMINATION FROM THE PREMISES. |
| |
| ALSO, OBSERVED MONEY STORED ON A CLEAN PLATE AND IN A CLEAN MUG. THE ISSUE WAS DISCUSSED WITH |
| THE PERSON IN CHARGE AND WAS CORRECTED IMMEDIATELY. THE PLATE AND MUG WERE PLACED IN THREE |
| COMPARTMENT SINK TO BE CLEANED AND SANITIZED. STORE MONEY IN A LOCATION WHERE THE CONTAMINATION |
| OF FOOD OR EQUIPMENT CANNOT OCCUR. |
| |
| 3717-1-04.8 Equipment, Utensils, and Linens: Protection of Clean Items |
| |
| (E) Equipment, utensils, linens, single-service articles, and single-use articles - storage. |
| |
| (1) Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be |
| stored: |
| |
| (a) In a clean, dry location; |
| |
| (b) Where they are not exposed to splash, dust, or other contamination; and |
| |
| (c) At least six inches (fifteen centimeters) above the floor unless the items are kept in closed packages on |
| dollies, pallets, racks, and skids that are designed as specified under paragraph (II) of rule 3717-1-04.1 of the |
| Administrative Code. |
| |
| (3) Single-service and single-use articles shall be stored as specified under paragraph (E)(1) of this rule and |
| shall be kept in the original protective package or stored by using other means that afford protection from contamination |
| until used. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| ALL COOLERS WERE COLD HOLDING AT 41°F (+/- 2°F) OR BELOW. SHREDDED CHEESE - COLD HOLD @ 40°F, |
| SHREDDED LETTUCE - COLD HOLD @ 40°F, CUT TOMATO - COLD HOLD @ 43°F, BEEF FILLING - COOKED @ |
| 195°F, RICE - HOT HOLD @ 182°F, AND BEANS - HOT HOLD @ 185°F. |
| |
| GLOVES, TEMPERATURE MEASURING DEVICES, CHLORINE SANITIZER AND TEST KIT WERE PROVIDED. |
| |
| GENERAL CLEANLINESS AND SANITATION WAS GOOD. |
| |
| *A FOLLOW UP OF THE ABOVE CITED VIOLATIONS WILL BE CONDUCTED DURING THE NEXT REGULAR |
| INSPECTION.* |
