Nov 14, 2024
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
- Individual, disposable towels; Pf Note: No paper towels were observed at handwashing sink next to warewasher.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows Note: Ware washer registered a chlorine concentration of 0ppm. PIC set up 3CS in order to appropriately wash, rinse and sanitize. PIC called company in charge of ware washing maintenance to have them out.
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:
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Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
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Completely submerged under running water:
(i) At a water temperature of 70°F (21°C) or below, Note: Observed frozen raw shrimp being placed in prep sink to thaw without running water. PIC instead placed the frozen raw shrimp in the WIC.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(2)(k) - insect control devices (c)
511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation.
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Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
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Insect control devices shall be installed so that:
(i) The devices are not located over a food preparation area; and Note: Observed fly tape hanging over food preparation areas. PIC removed fly tape in areas that could cause potential contamination.