| 3-14-2023 |
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)
| 3.00 |
The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues.
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Observed lack of proof that a current employee of this establishment holds a Food Safety Manager Class certificate that is no more than five years old; posted certificate expired August 2022. Maintain a copy of the original certificate for at least one current employee at the facility location. The food managers certificate that is earned by the employee or owner may be used at only one location. Obtain a certificate from an American National Standards Institute approved food handling/food safety examination; if no one holds a current food safety certificate, obtain one within 60 days. [Email received 6/1/23 indicating this violation has been "CORRECTED", and "Certification is posted at facility in kitchen area."]
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 3-14-2023 |
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
| 7.00 |
A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products.
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Observed lack of the use of the installed three compartment sink to wash, rinse, and sanitize the food contact surfaces (meal trays, ice scoop, utensils, etc.) that are not returned to JLCC for cleaning and sanitizing. Staff state they had been using disposable trays during COVID and had fairly recently switched back to using the multiuse trays.
Obtain and maintain appropriate sanitizer and test strips for use at the three compartment sink. Complete the required wash, rinse, and sanitize steps required for all food contact surface items each time they are used / before they are reused. Recommend posting proper wash / rinse / sanitize procedures in the immediate vicinity of the three compartment sink to encourage proper sanitizing on a daily basis. If utensils, trays, or other food or beverage contact items become cracked or damaged and are no longer smooth and easily cleanable, discard / replace. [Email received 6/1/23 indicating the violation was "CORRECTED" and "sanitizer and test strips put into use as well as the three compartment sink."]
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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| 3-14-2023 |
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)
| 3.00 |
If food is found in the temperature danger zone due to improper implementation of time as a public health control, discard all food that is out of acceptable temperature ranges. Time only, rather than time in conjunction with temperature, may be used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, only when the following requirements are met:
(1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages marked to exceed a four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensures proper cooling if the food is prepared, cooked, and refrigerated before time is used as a public health control.
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Observed prepared potentially hazardous food (PHF) entress placed in containers without active temperature control for later service that were not marked with the appropriate discard time not more than four hours past when it was removed from temperature control and monitoring. Mark, document, or otherwise indicate the required discard time for PHF items that use time rather than temperature as the control point.
Failure to mark or otherwise identify containers to indicate the time that is four hours past the time when the food was removed from temperature control, while using time only, rather than time in conjunction with temperature, as the public health control. [Email received 6/1/23 indicating "CORRECTED" and "Thank you for bringing this to the attention of Sheriff Administration. Moving forward our kitchen staff will be maintaining temperature monitoring logs for meals when they are in transit between faculties and ensuring they are delivered within the 4 hour time requirements."]
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0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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