Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICAL
Comply by : Jan 11, 2019
RECOMMENDED RESOLUTION: 3-501.19 Time as a Public Health Control.*
(A) Except as specified under ¶ (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption:
(1) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control,
(2) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control,
(3) The food in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and
(4) Written procedures shall be maintained in the food establishment and made available to the regulatory authority upon request, that ensure compliance with:
(a) Subparagraphs (A)(1)-(4) of this section, and
(b) § 3-501.14 for food that is prepared, cooked, and refrigerated before time is used as a public health control.
(B) In a food establishment that serves a highly susceptible population, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw ground beef patties in the meat cooler at grill station not identified with time. Person in charge discarded meat and identified new batch with time.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Apr 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed build up on the side of the fountain drink machine in drive thru.
3-401.11
Cooking Raw Animal Foods - Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, are not cooked to heat all parts of the food to a temperature and for a time that complies with the Food Code
CRITICAL
Comply by : Jan 11, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cook time at grill station not adequate enough to thoroughly cook hamburgers.
2-301.12
Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.
CRITICAL
Comply by : Jan 11, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cook and prep employee wash hands for less than 5 seconds. Manager made aware & employees rewashed hands.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed severely cracked/bent red handle spatula hanging in clean dish area. Person in charge discarded.
3-304.12
In-use utensils not properly stored between uses
Comply by : Apr 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed food debris tongs stored on handle of warmer above prep table.
Observed hamburger spatula stored in heavy grease build up at grill station.
6-304.11
Mechanical ventilation not of adequate capacity to remove steam/heat/vapors/odors/smoke/fume
Comply by : Apr 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed thick smoke throughout establishment.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Comply by : Jan 11, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed deep dish pans on drain rack above 3-sink with food debris.
Observed detachable equipment on lower shelf of prep table on clean dish side with debris on its surface
3-301.11
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICAL
Comply by : Jan 11, 2019
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee catch hamburger bun from falling off prep table with exposed portion of arm and proceed to prep order. Manager made aware and employee was instructed to discard food and remake. Employee complied.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Comply by : Jan 11, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed several containers of sliced tomatoes not date marked. Employee dated food.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Apr 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed heavy dust build up on ceiling over fry station.
Observed green build up on wall near water heater.
Observed heavy dust build up on monitor over prep area.
Observed stained ceiling tile throughout.
Observed excessive food debris at the bottom of the Master-Bilt reach in, underneath the Master-Bilt reach in and on surface behind grill station in between steam well warmers.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Comply by : Apr 08, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sandwich prep employee not wearing a hair restraint.