Copyright © 2019 My Health Department. All rights reserved.
3: 0070 (15) Observed that the person in charge could not provide documentation that employee health training has been completed with the employees. EHS provided a sample Employee Health Policy.
Corrective Actions: Ensure that documentation is available to determine if and when employee health training has been accomplisted.
5: 255 The person in charge could not provide documentation for the cleaning procedures for bodily fluid incidents. EHS provide a sample copy.
Corrective Actions: Ensure that documentation and/or procedures are written to explain the steps for bodily fluid cleaning.
6: 220 Observed a plate with chicken on it setting on the prep table. PIC admitted that she was eating in the kitchen. Person in charge removed the plate.
Corrective Actions: Ensure that there is a place designated where employees can eat.
10: 3020 Observed no hand soap at the front hand sink. The person in charge placed soap at the sink.
Corrective Actions: Ensure that soap is available at all times to ensure that employees can wash their hands.
10: 3030 Observed that there is no paper towels in both restrooms.
Corrective Actions: Ensure that paper towels are accessible in both restrooms.
15: 0470 (A 3-8) Observed a large container of uncovered chicken base and several pieces of meat in the walk in freezer. The person in charge discarded the meat.
Corrective Actions: Ensure that foods are protected from possible contamination.
16: 1770 (A) Observed that the interior of several plastic containers and the dispensing utensils in a plastic bucket were soiled to sight and touch. The person in charge placed the items in the 3-compartment sink area.
Corrective Actions: Ensure that food contact surfaces are cleaned to sight and touch.
16: 1790 Observed that the interior of the microwaves are soiled.
Corrective Actions: Ensure that both microwaves are cleaned at least every 24 hours.
20: 800 Observed fried chicken that was prepared at 8:00 am sitting beside the stove measuring 109'F. EHS requested that the product be discarded.
Corrective Actions: Ensure that foods that are cooked and need to be cooled are cooled from 135'F to 70" within 2 hours and from 70'F to 41'F within a total of 6 hours.
22: 0820 (A2) Observed cooked rice at 47'F and tilapia at 48'F - both items were sitting on the counter tops. The person in charge placed both items in the walk in refrigeration units.
Corrective Actions: Ensure that cold holding foods are maintained at 41'F or below.
28: 3340 Observed chemicals stored on the rack with ceramic dishes. The person in charge relocated the chemicals.
Corrective Actions: Ensure that chemicals are stored separately from foods and equipment.
33: 810 Observed tilapia and rice setting on the counter top to cool. The person in charge placed the items in the walk in refrigeration units.
Corrective Actions: Ensure that food temperatures are monitored with cooling products. When foods reach the temperature of 135'F, foods can be separated into smaller pieces, placed in shallow pans, and/or placed in the refrigerator to help with the cooling process.
44: 2000 (A) (B) (D) Observed storage bins and stainless steel pans were stored with the food contact surface facing upwards.
Corrective Actions: Ensure that the food contact surfaces are protected from possible contamination.
49: 1800 Observed that the following non-food contact surfaces must be cleaned: all of the storage racks, oven mitts, tops of all the spice containers, and the inside of the oven.
Corrective Actions: Ensure that the non-food contact surfaces are cleaned at a frequency to prevent the build up of grime and debris.
55: 3170 Observed that the ceiling tiles are missing over the hot water heater and there is a light out in the hood system.
Corrective Actions: Ensure that the physical facilities are maintained in working order.
55: 3180 The following physical facilities are in need of detailed cleaning: mop sink, and floor drains under the 3-compartment sink.
Corrective Actions: Ensure that the physcial facilities are cleaned at a frequency to prevent the build up of grime and debris.
Discussed with the person in charge:
1. On October 19, 2021, EHS and the PIC signed a Risk Control Plan in reference to cooling - please continue to comply with this plan.
2. Cooling - log provided
3. facility is operating with a current health permit - EHS provided a copy
| Description | Temperature | State of Food |
| Yellow rice - walk in | 39.9 °F | Cold Holding |
| Red rice - walk in | 40.6 °F | Cold Holding |
| Turkey | 176 °F | Cooking |
| Chicken legs - walk in | 40.2 °F | Cold Holding |
| Beef - walk in | 24 °F | Cold Holding |
| Oxtail | 190 °F | Cooking |
| Goat meat - walk in | 38 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3-compartment sink | 50 | Chlorine | bleach | 69 °F |
| Description | Temperature |
| Walk in cooler | 36 °F |
| Walk in freezer | 14 °F |