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Violation
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6
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Hands clean & properly washed
Inspector Comments
- Observed no handwashing of at least five food employees who were preparing to serve food on buffet line.
- Observed food employees touching face with gloved hands, and wiping soiled gloves on clothing prior to using gloved hand to portion out ready-to-eat (RTE) food product.
- There is no hand sink conveniently accessible to food workers on buffet line - the nearest hand sink is in the kitchen through a doorway.
CFSM must review hand washing requirements with staff. Food employees shall clean their hands and exposed portions of their arms as follows:
(1) Immediately before engaging in food preparation activities such as working with exposed food, working with clean equipment and utensils, and working with unwrapped single-service and single-use articles.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling service animals or aquatic animals.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before donning gloves for working with food.
(10) After engaging in other activities that contaminate the hands.
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
The final rinse gauge read 198F during the final rinse cycle. A test strip was used and did indicate proper sanitizing. The machine must be serviced/repaired and proof of service must be provided to BCDH.
675. Mechanical warewashing equipment.
(d) Sanitizing rinse temperature where hot water is used to sanitize.
(1) Except as specified in paragraph (2), in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90°C (194°F).
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20
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Proper cold holding temperature
Corrected On-Site.
Inspector Comments
- Cut lettuce in the serving display case for salads was temped at 62F. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Remaining lettuce was discarded and new lettuce was placed in an appropriate cold-holding vessel and unit.
- Salad Dressings in both salad and wrap serving display case were temped from 46-52F. Items were transferred to ice bath and Certified Food Safety Manager was advised on appropriate bottle sizes for unit.
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36
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Insects, rodents & animals not present; no unauthorized persons
Inspector Comments
- Rodent-like droppings found in multiple areas: (1) underneath two buffet line stations on shelving (pizza stations), (2) on disused conveyor belt mechanisms for mechanical dishwasher, (3) in between cooking equipment (ovens/fryers), in back corner of dishwashing room on floor, shelving, and on clean wares. Clean and sanitize all impacted areas, and impacted food-contact surfaces. Accumulation of water, food and debris are providing conditions favorable to rodent infestations and must be eliminated. Submit the most recent pest control reports to this Department within 72 hours.
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42
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Utensils, equipment & linens: properly stored, dried & handled
Inspector Comments
- Observed evidence of wet-stacking for clean, stacked wares in multiple locations throughout kitchen. Clean equipment and utensils shall be stored covered or inverted, and in a self-draining position that allows air drying.
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