Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Clair County Health Department
Observed Priority Violations
Total # 3
Repeated # 2
2-301.14 - WHEN TO WASH
Observation: (CORRECTED DURING INSPECTION): Employee observed cracking raw shell eggs with
gloved hands, wiping off hands on damp wiping cloth, and then handling hot dog buns, and clam shell take out
containers without washing hands or changing gloves.
Corrective Action(s): Employee must wash hands after handling raw animal foods and before handling ready-to-
eat foods or clean food equipment. Action Taken: Owner reviewed hand washing requirements with the
employee. Employee began washing hands after cracking eggs or handling other raw animal foods.
Code citation: Food employees shall clean their hands and exposed portions of their arms as specified under §
2-301.12 immediately before engaging in food preparation including working with exposed food, clean
equipment and utensils, and unwrapped single-service and single-use articles and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue,
using tobacco, eating, or drinking;
(E) After handling soiled equipment or utensils;
(F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross
contamination when changing tasks;
(G) When switching between working with raw food and working with ready-to-eat food;
(H) Before putting on gloves for working with food; and
(I) After engaging in other activities that contaminate the hands.
3-501.16 (A)(2), (B) - POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
REPEAT OBSERVATION (CORRECTED DURING INSPECTION): A. Grilled onions, hashbrowns, sausages,
and raw sliders in the two drawer refrigerator at the cookline noted between 45 F and 49 F. NOTE: Observed
drawers getting stuck in the open position for extended period of time when employees are busy. Employees just
finished with lunch rush. B. Three flats of raw shell eggs noted at 70 F stored on the counter. Per Operator, eggs
have been out for less than four hours but employees have been instructed to have only one flat of eggs out at one
time.
Corrective Action(s): A. Keep refrigerator drawers in the closed position to allow foods to rapidly cool to 41 F or
below. Make adjustments to refrigerator such as lubricating the drawer slides to allow for easy closing of cooler
Powers Diner (Inspection Date: 07/30/2018) Page 1 of 4
to maintain cold potentially hazardous foods at or below 41°F. B. Place flats of shell eggs into the refrigerator to
rapidly cool to and hold at 41 F or below. Only remove a working portion of eggs from the refrigerator at one
time to allow eggs to be maintained at 41 F or below. Action Taken: A. Employees closed refrigerator doors and
maintained drawers in a closed postions to allow foods to rapidly cool to 41 F or below. B. Employees moved raw
shell eggs into the refrigerator to rapidly cool to 41 F or below and only removed a working portion from the
refrigerator. 7/30/18. Correct By: 09-Aug-2018
Code citation: (A) Except during preparation, cooking, or cooling, or when time is used as the public health
control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section,
POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
SAFETY FOOD) shall be maintained:
(1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in ¶
3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; P
or
(2) At 5ºC (41ºF) or less. P
(B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated
EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less. P
(C) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) in a
homogenous liquid form may be maintained outside of the temperature control requirements, as specified under ¶
(A) of this section, while contained within specially designed EQUIPMENT that complies with the design and
construction requirements as specified under ¶ 4-204.13(E).
4-602.11 (A-D) - EQUIPMENT FOOD-CONTACT SURFACE
REPEAT OBSERVATION (CORRECTED DURING INSPECTION): A. Blade of table mounted can opener
observed very soiled. B. Three squeeze scoops in the storage container above the prep table are soiled. C. Knife in
the knife rack above the prep table observed soiled. D. After employee cleaned and sanitize the deli slicer is was
observed excessively soiled on the back of the blade, behind the blade and inside the sharpener cover.
Corrective Action(s): Adequately wash noted utensils and equipment to remove soils, rinse and sanitize now and
either after each use or at least every four hours of continuous use. Action Taken: Employee effectively cleaned
and sanitized all noted utensils and food equipment.
Code citation: (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
(1) Except as specified in ¶ (B) of this section, before each use with a different type of raw animal FOOD
such as beef, FISH, lamb, pork, or POULTRY;
(2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS;
(3) Between uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD);
(4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and
(5) At any time during the operation when contamination may have occurred.
(B) Subparagraph (A)(1) of this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in
contact with a succession of different raw animal FOODS each requiring a higher cooking temperature as
specified under § 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry
on the same cutting board.
(C) Except as specified in ¶ (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES
and UTENSILS shall be cleaned throughout the day at least every 4 hours.
(D) Surfaces of UTENSILS and EQUIPMENT contacting POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) may be cleaned less frequently than every 4 hours
if:
(1) In storage, containers of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL
FOR SAFETY FOOD) and their contents are maintained at temperatures specified under Chapter 3 and the
containers are cleaned when they are empty;
(2) UTENSILS and EQUIPMENT are used to prepare FOOD in a refrigerated room or area that is
maintained at one of the temperatures in the following chart and:
(a) The UTENSILS and EQUIPMENT are cleaned at the frequency in the following chart that corresponds to
the temperature; and
Cleaning Temperature/Frequency
5.0°C (41°F) or less 24 hours
>5.0°C - 7.2°C 20 hours (>41°F - 45°F)
>7.2°C - 10.0°C 16 hours (>45°F - 50°F)
>10.0°C - 12.8°C 10 hours (>50°F - 55°F)
(b) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented
in the FOOD ESTABLISHMENT.
(3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold READY-TO-EAT
POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is
Law and code excerpts in report are for information only and not as the basis for legal or judicial determinations. Always verify them against the most
recent available copy of the law and code.
Comments
Person in Charge Sanitarian