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Violation
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4
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Proper eating, tasting, drinking, or tobacco use
Corrected On-Site.
Inspector Comments
An employee may not eat, drink or use any form of tobacco unless the use occurs in designated areas where the contamination of exposed food; clean equipment, utensils and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the following: The employee's hands, The container,
And Exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
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7
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No bare hand contact with RTE foods or approved alternate method properly followed
Corrected On-Site.
Inspector Comments
261. Preventing contamination from food employees' hands.
(a) Hand washing required. Food employees shall wash their hands.
(b) Hand contact with ready-to-eat food. Except when washing fruits and vegetables, 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.
(c) Hand contact with food that is not ready-to-eat food. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
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8
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Adequate handwashing facilities supplied & accessible
Inspector Comments
Using a handwashing facility.
(1) A handwashing facility shall be maintained so that it is accessible at all times for employee use.
(2) A handwashing facility may not be used for purposes other than handwashing.
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13
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Food separated & protected
Inspector Comments
Observed a bowl resting in potatoes. Equipment cannot be stored directly on top of food. Remove or replace with an approved scooper. Scoopers must have a handle and the handle cannot touch the food product.
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47
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Non-food contact surfaces clean
Inspector Comments
Floors, walls, and equipment are accumulating dirt, food, and grease. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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50
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Sewage & waste water properly disposed
Inspector Comments
Concrete lid to the septic system is in bad repair. Repair or replace to provide a flush closure that prevents entrance of ground/rainwater.
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53
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Physical facilities installed, maintained, & clean
Inspector Comments
Floors are in bad repair. materials for indoor floor, wall and ceiling surfaces of a food facility under conditions of normal use shall be all of the following:
(1) Smooth, durable and easily cleanable for areas where food facility operations are conducted.
(2) Closely woven and easily cleanable carpet for carpeted areas.
(3) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food facility servicing areas and areas subject to flushing or spray cleaning methods.
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