Observations & Corrective Actions

5-202.12(A) VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically: A CUSTOMER RESTROOM OFF THE DINING AREA SUPPLIES WATER AT 48 DEGREES F. NO HOT WATER IS SUPPLIED TO THE SINK.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. REPAIR THE HANDWASHING SINK SO THAT IT SUPPLIES HOT WATER AT A MINIMUM OF 100 DEGREES F. A RE-INSPECTION WILL OCCUR WITHIN 14 DAYS TO CONFIRM THE HANDWASHING SINK HAS HOT WATER AT 100 DEGREES F OR GREATER. At Re-inspection: THE OPERATOR REQUIRES ADDITIONAL TIME TO COMPLETE THIS REPAIR. THE OPERATOR HAD REACHED OUT TO PLUMBERS BUT HAS HAD NO RESPONSE. THE OPERATOR WILL PROVIDE A PLAN TO ENVIRONMENTAL HEALTH WITHIN 24-HOURS OF A TIMELINE TO COMPLETE THE REPAIRS, NOT TO EXCEED 14 DAYS. A RE-INSPECTION WILL OCCUR WITHIN 14 DAYS TO CONFIRM THE CORRECTION.

3-501.17 VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically: 1.) CONTAINERS OF SPINACH, SLICED MUSHROOMS, SLICED TURKEY, SLICED HAM, AND CUT TOMATOES STORED IN THE CROSLEY UPRIGHT REFRIGERATION UNIT IN THE BAKERY ARE NOT DATEMARKED. 2.) SLICED CHEESE AND SLICED TURKEY AND SLICED HAM STORED IN REFRIGERATION UNITS IN THE DRY GOODS STORAGE ROOM HAVE DATE MARKS ON EXTERNAL DATE MARK SHEETS, BUT NOT ON INDIVIDUAL PACKAGES.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. PROVIDE DATEMARKING FOR ALL POTENTIALLY HAZARDOUS READY-TO-EAT FOODS WITH THE DATE OF PREPARATION OR EXPIRATION DATE. Action taken: DISCUSSED THE DATEMARKING ISSUE WITH THE OPERATOR. THE OPERATOR WILL WORK WITH EMPLOYEES TO CORRECT THE DATEMARKING ON PREPARED FOODS. A RE-INSPECTION WILL OCCUR WITHIN 14 DAYS TO CONFIRM DATEMARKING IS IN COMPLIANCE. At Re-inspection: THE OPERATOR INITIATED A SYSTEM OF DATEMARKING OF READY-TO-EAT AND RAW POTENTIALLY HAZARDOUS FOODS. THESE FOODS ARE NOW INDIVIDUALLY MARKED TO INDICATE THE DAY OF PREPARATION. THE OPERATOR WILL CONTINUE TO WORK WITH EMPLOYEES TO ENSURE THE NEW PROCEDURE IS FOLLOWED. VIOLATION CORRECTED.