Inspection Information
Facility Name: Bell Stores #112
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection type: Standard
Inspection date: 26-June-2017
Violations: A summary of the violations found during the inspection are listed below.
3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention. PIC failed to verbally demonstrate how to properly reheat TCS foods. PIC also failed to verbally demonstrate how to properly thaw and safely hot hold TCS foods. PIC failed to verbally demonstrate how to set up and use 3-compartment sink.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Correct By: 05-Jul-2017
3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. PIC stated that she sent forms to district office. No verification available on premises.
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. Correct By: 05-Jul-2017
3717-1-02.4(C)(7) / Person in charge: duties - ensure employees are properly cooking TCS foods.
Critical Corrected During Inspection The person in charge did not ensure that employees are properly cooking TCS foods and/or using thermometers as required. PIC stating a third shift employee pulls TCS food product from freezer and allows to partially thaw at room temperature, then proceeds to put product into the counter top hot holding unit. PIC voluntarily destroyed: 1 Jimmy Dean sausage breakfast sandwich, 1 corndog, 2 pretzel dogs, and 3 tornados.
Foods must be rapidly reheated to 165* within two hours or discarded. To prevent the growth of pathogens, the person in charge shall ensure that employees are properly cooking TCS food, through daily monitoring of cooking temperatures using appropriate calibrated temperature measuring devices.
3717-1-04.1(L) / Ambient air and water temperature measuring devices - accuracy.
Ambient air and water thermometers are not accurate to plus or minus 1.5 degrees C, or plus or minus three degrees F in the intended range of use. Observed the thermometer on the Stylene walk-in cooler to read 49* F, while actual ambient temperater measured 41.5*F.
To prevent foodborne illness, ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5° C in the intended range of use; Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus three degrees Fahrenheit in the intended range of use. Correct By: 05-Jul-2017
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Equipment food-contact surfaces or utensils are dirty. Observed a build up of dried milk product in the dispensing spouts of 2 countertop Beantown Creamery dispensers.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct By: 05-Jul-2017
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Non-food contact surfaces of equipment are dirty. Observed a black build-up on shelves holding milk inside Stylene walk-in cooler. Observed a build-up of splashed/spilled milk product underneath the dispensing area of the F'real milkshake machine.
Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 05-Jul-2017
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed a handwashing sink without water at the required temperature. Employee handwash sink in warewash room water temperature remained tepid for a duration exceeding 2 minutes.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Correct By: 05-Jul-2017
3717-1-06.4(F) / Drying mops.
Repeat Observed mops being dried using an unapproved method. Observed a wet mop sitting in bucket.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Correct By: 05-Jul-2017
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Corrected During Inspection Observed improper storage of poisonous or toxic materials. Observed chemicals being stored on a rack directly above the clean dish side of the three-compartment sink.
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. .