| OBSERVATIONS AND CORRECTIVE ACTIONS |
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Violations cited in this report must be corrected within the time frames below.
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*13
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*Several food containers were uncovered in storage. Containers were covered.
281. Preventing contamination of packaged and unpackaged food: separation, packaging and segregation.
(a) Required protective measures. Food shall be protected from cross contamination by the following procedures, as applicable:
(1) Separating raw animal-derived foods during storage, preparation, holding and display from:
(i) Raw ready-to-eat food including other raw animal-derived food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables.
(ii) Cooked ready-to-eat food.
(2) Separating types of raw animal-derived foods (such as beef, fish, lamb, pork and poultry) from each other during storage, preparation, holding and display, except when these raw animal-derived foods are combined as ingredients, by doing the following:
(i) Using separate equipment for each type or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
(ii) Preparing each type of food at different times or in separate areas.
(3) Cleaning equipment and utensils as specified in § 712(a) (relating to frequency of cleaning equipment food-contact surfaces and utensils) and sanitizing as specified in § 731(c) (relating to sanitization: requirement, frequency and methods).
(4) Storing the food in packages, covered containers or wrappings. The exception to this requirement is in subsection (b).
(5) Cleaning hermetically sealed containers of food of visible soil before opening.
(6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.
(7) Storing damaged, spoiled or recalled food being held in the food facility as specified in § 964 (relating to distressed merchandise: segregated).
(8) Separating fruits and vegetables from ready-to-eat food before the fruits and vegetables are washed as specified in § 285 (relating to washing raw fruits and vegetables).
(b) Exception to the requirement of storing foods in packages, covered containers or wrappings. Subsection (a)(4) does not apply to the following:
(1) Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption.
(2) Primal cuts, quarters or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks.
(3) Whole, uncut, processed meats such as country hams and smoked or cured sausages that are placed on clean, sanitized racks.
(4) Food being cooled as specified in § 384(d)(2) (relating to potentially hazardous food: cooling).
(5) Shellstock. Corrected On-Site. New Violation.
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41
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-The ice scoop was stored on top of the ice machine
-A bowl without a handle was used to scoop food in a dry storage container.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, unless the food is non-potentially hazardous and within containers or equipment that can be closed, such as bins of sugar, flour or cinnamon--in which case the food preparation and dispensing utensils shall be stored with their handles above the top of the food within the containers.
(b) Storage on cleaned and sanitized tables or equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the table or equipment are cleaned and sanitized at a frequency specified in §§ 712 and 731 (relating to frequency of cleaning equipment food-contact surfaces and utensils; and sanitization: requirement, frequency and methods).
(c) Storage in running water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
(d) Storage in clean, protected locations. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a clean, protected location if the utensils, such as scoops, are used only with a food that is not potentially hazardous.
(e) Storage in a container of water. During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water if the water is maintained at a temperature of at least 58°C (135°F) and the container is cleaned at frequency specified in § 712(d)(7). Corrected On-Site. Repeat Violation.
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General Remarks
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