4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed a container with raw pork stored above a bag of onions on a prep cart. Observed unwashed plantains stored above cooked pork guts inside a prep cooler. Food shall be protected from cross contamination by:
(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:
(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and
(II) Cooked ready-to-eat food; and (P)
(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:
(I) Using separate equipment for each type, (P) or
(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and
(III) Preparing each type of food at different times or in separate areas; (P)
(iii) Cleaning and sanitizing equipment and utensils;
(v) Cleaning hermetically sealed containers of food of visible soil before opening;
(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;
(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or
(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: //Food items were rearranged.//
8-2B: .07(6)(b)Only sanitizer bucket in the facility was not labeled with their common chemical name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: //Sanitizer bucket was labeled.//
8-2B: .07(6)(g)Only chlorine sanitizer bucket in the facility had a concentration above 100 ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: //Chlorine sanitizer was remade to a concentration between 50-100 ppm.//
11C: .04(6)(c)Observed frozen meat being thawed on a prep table inside a container at room temperature. Observed raw frozen pork being thawed on a prepping cart at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: //Meat container was placed inside the 3-compartment sink completely submerged in running water. Raw frozen pork was placed back inside the reach-in cooler.//
12B: .03(5)(g)Observed the person in charge handling exposed food while wearing bracelets and a watch on her wrists. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: //Person in charge removed the bracelets and the watch.//
12B: .03(5)(i)Observed person in charge handling exposed food items not wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C)
Corrective Actions: //Person in charge put on a hair net.//
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted.
Note: The facility uses vanilla extract as an additive.
**Note: Aluminum foil shall not be used for lining surfaces such as lower shelves. ***Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
For questions or comments please call 770-963-5132 or visit www.gnrhealth.com
