Inspection Information
Facility Name: Bell Stores #112
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection type: Standard
Inspection date: 02-March-2015
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. Didn't seem to take the food code seriously & blew me off.
To prevent or correct factors that may cause foodborne illess, 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.
3717-1-04.1(Y) / Temperature measuring devices.
OBSERVED in Cold holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Deli sandwich case/walk in cooler did not have a thermomter in the unit as required. To prevent a foodborne illness a thermometer shall be in all cold holding units & in a location where the warmest reading would be.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.(2) Cold or hot holding equipment used for time/temperature controlled for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This requirement does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air temperature surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars; Correct By: 06-Mar-2015
3717-1-04.2(I) / Sanitizing solutions - testing devices.
Critical OBSERVED :There is no test kit available for measuring the concentration of the sanitizer. So employees can tell if they are properly sanitizing food equipment sanitizing test strips shall be available to prevent a food borne illness. Purchase Test strips
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. Correct By: 06-Mar-2015