| 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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*14
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*-Debris observed on the splash guard inside the ice machine.
-Debris observed on the can opener blade.
Clean and sanitize affected areas. Maintain clean to sight and touch. Repeat Violation. To be Corrected By: 04/25/2024
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*21
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*Date makings are lacking on prepared foods inside the walk-in cooler. All TCS foods must be date marked, with a 7 day shelf life including day of preparation. New Violation. To be Corrected By: 04/26/2024
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*22
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*Facility lacks a date/time log for pizza stored at room temperature. The facility started that pizza is made and discarded every 3 hours.
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.
(ii) 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.
(iii) The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded.
(iv) Written procedures shall be maintained in the food facility and made available to the Department upon request, that ensure compliance with this subsection and § 384(a)--(b) (relating to potentially hazardous food: cooling) for food that is prepared, cooked and refrigerated before time is used as a public health control. New Violation. To be Corrected By: 04/26/2024
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41
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-Tongs were hanging from the oven handle between uses
-Single use condiment containers were used as scoops and stored inside spice containers
Utensils were removed/relocated.
302. In-use utensils and between-use storage.
(a) General. 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. New Violation.
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49
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There is no mop sink in the facility. A mop sink must be installed. The sink in the kitchen that had been designated as the prep sink was in use as the mop sink. The facility must provide a scope of work to the Department, for the installation of a prep sink or a mop sink. All sinks must be used for their designated purposes only.
Utility sink. At least one utility sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. New Violation. To be Corrected By: 07/03/2023 Repeat Violation. To be Corrected By: 05/25/2024
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53
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-The floor under the fryers and in the back room (ice machine) is in poor repair. The floor must be smooth, continuous, and non-absorbent.
-Cove base is missing at the floor/wall juncture near the restroom and utensil storage shelves.
The floors, floor coverings, walls, wall coverings and ceilings of a food facility shall be designed, constructed and installed so they are smooth and easily cleanable, New Violation. To be Corrected By: 05/25/2024
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General Remarks
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-All food handlers must wear hair restraints
-Store all chemicals in a designated area, away from food, utensils, and equipment.
*BCDH may conduct a compliance inspection due to the number of violations. The facility may be charged a regulatory fee for each compliance inspection.
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