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Violation
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1
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Certification by accredited program, compliance with Code, or correct responses
Inspector Comments
The CFSM was not on site at the beginning of the inspection. A CFSM must be on duty at all times the facility is open and/or food is being prepared. A completed application(SA-71)for CFSM, or proof of enrollment in an approved safety class must be submitted to the Department within 10 business days, if the facility is unable to be appropriately staffed with certified employees.
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14
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Food-contact surfaces: cleaned & sanitized
Inspector Comments
-Debris observed in the following areas:
-the splash guard inside the ice machine
-the exterior or the cambro ice bin
-the exterior of the dry storage containers
-the door frame and gaskets of the drawer prep cooler
-the door tracks of the sliding door cooler
Clean and sanitize all affected areas. Clean as often as necessary to maintain.
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36
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Insects, rodents & animals not present; no unauthorized persons
Inspector Comments
Drain fly-like infects observed in the facility. The facility must provide proof of treatment for the target pest, by a professional, within 10 business days. Jmbeagle@buckscounty.org.
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41
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In-use utensils: properly stored
Corrected On-Site.
Inspector Comments
The ice scoop was stored inside the ice machine with the handle contacting the ice. The ice scoop was removed for proper storage.
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).
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