Inspection Information
Facility Name: Waterford At Mansfield, The
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection type: Standard
Inspection date: 16-January-2018
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 Corrected During Inspection The person in charge was unable to demonstrate proper knowledge of food safety and prevention. By having critical violations of date marking and improper cooling procedures. In discussing cooling procedures it was discovered foods are properly cooled to 70*F. Then switched to cylinder containers and put into the walk-in. No further temperatures are taken. Therefore, it can not be verified if the product is reaching 41*F within 4 more hours. Emailing cooling chart and advised PIC to continue the cooling in proper containers until the product reaches 41*F. Then place food into different containers. Verify you procedure by documenting temperatures and retaining log for sanitarian's review.
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: 23-Jan-2018
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. Emailed another employee illness reporting agreement. Make copies and have all persons that handle food, including servers, read and sign that they understand their responsibility. Keep signed agreements for sanitarian's review.
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: 23-Jan-2018
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events.. Emailing another norovirus clean-up procedures. Read and put together a clean-up kit.
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. Correct By: 23-Jan-2018
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Repeat Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed pork in the walk-in cooler date marked 1/8/18. PIC voluntarily destroyed 4# of pork.
To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F 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.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Repeat Observed accumulation of soil residue on nonfood-contact surfaces of the fryer vent filters, drip pan on the grill, inside the ice cream freezer,and inside the oven.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 23-Jan-2018
3717-1-04.8(G) / Kitchenware and tableware - handling.
Single-service or single-use articles, kitchenware, or tableware were not handled, displayed, or dispensed properly. Utensils in drawers were not stored with handles facing one way. Chance for contamination on the part that goes into food.
Single-service articles or single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-contact-and lip-contact surfaces is prevented as described in this rule. Correct By: 23-Jan-2018
3717-1-04.8(G) / Kitchenware and tableware - handling.
Repeat Corrected During Inspection Single-service or single-use articles, kitchenware, or tableware were not handled, displayed, or dispensed properly. Observed clean tableware not stored so the lip contact area is protected.
Single-service articles or single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-contact-and lip-contact surfaces is prevented as described in this rule.