Copyright © 2019 My Health Department. All rights reserved.
1-2A: .03(2)(a)-(l), (n)Due to score, there was a lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Corrective Actions: On site training provided.
2-1B: .03(5)(c)Observed employee leave kitchen and exit to back hallway. When he returned, he put on gloves and starting prepping chicken (no hand wash upon return to kitchen). Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: PIC had employee wash hands and chicken was discarded.
2-2D: .07(3)(a)Observed the back hand sink without soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Corrective Actions: PIC placed soap at hand sink.
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)In walk-in cooler, observed unwashed ginger and celery stored over washed cabbage and ready-to-eat garlic in butter. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P)
Corrective Actions: PIC rearranged WIC to store appropriately.
4-2B: .05(6)(n)Observed the only bucket of sanitizer with no measurable amount of chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
Corrective Actions: PIC remade sanitizer to correct concentration.
6-1A: .04(6)(f)Observed cut cabbage and raw chicken holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: PIC put items in upright to cool down.
6-1D: .04(6)(i)Observed foods on time control in hot bar that were labeled with a blue star sticker (no start and end time). PIC could not show me a procedure where the different colored stars mean a specific time. When using Time Control (TPHC) for a maximum of 4 hours:
1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3) foods not consumed before the discard time shall be discarded; (P)
4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: PIC discarded foods and created a labeling chart to accompany the time control procedure.
12D: .04(4)(g)Observed employee wash gloves (that had just handled raw chicken) in vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: Vegetable sink was cleaned properly (wash, rinse and sanitize).
13A: .02(1)(d)Facility did not have the most current inspection report displayed. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. (C)
Corrective Actions: PIC displayed report.
17D: .07(4)(b)Observed employee belongings stored over customer food in upright cooler and cell phone and keys stored on top of slicer. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C)
Corrective Actions: PIC moved items to store appropriately.
18: .07(5)(k)Observed a roach crawl under the front counter during inspection. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; (Pf) and
4. Eliminating harborage conditions.(C)
Corrective Actions: Could not correct on site. Please correct by 5/20/2022.
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: Food coloring is used at this facility.
NOTE: UNSATISFACTORY SCORES MAY RESULT IN PERMIT SUSPENSION. Permit is being suspended today for two consecutive U scores. On site training will be performed at closing interview.
NOTE: Please have pest control invoice on site for follow up inspection.
NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.
NOTE: A required additional routine will be conducted within 12 months.
NOTE: Questions? Please visit www.gnrhealth.com