3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Repeat Observed lunchmeat and other ready to eat items sttored below eggs and raw meats. Store ready to eat items in the other side of the cooler to prevent cross contamination.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Repeat Chlorine concentration at 10 ppm. Adjust theconcentration to 25-50 ppm per wash.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
3717-1-02.2(G) / Jewelry - prohibition.
Observed food employees wearing jewelry on arms or hands during food preparation. Employees are only allowed to wear jewelery such as a wedding band. Bracelets and alot of large rings are not acceptable.
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Walk in cooler at 41 degrees andholding food at 44 degrees. Adjust the temperature or repair cooler to hold foods at 41 degrees or lower.
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.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 18-May-2016
| Comments |
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| Received a complaint concerning a customer becoming ill after eating at this facility, selling out of date food, and not using gloves. Upon inspection, observed proper date marking, gloves, test strips, thermometers available. Explained proper glove use to the cook. The walk in cooler was observed at 41 degrees, holding food at 44 degrees. Lower the temperature of the cooler to keep foods at 41 or lower. Dry and canned food storage only in the shed. |