Health Report #104659

Establishment Name: Lunch Room, The
Report Date: 02/24/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Equipment Food-Contact Surface N/A N/A N/A Observed the following soiled food contact surfaces: 1. Both a table mounted and hand held can opener blade. 2. Peeler. Equipment food-contact surfaces and utensils shall be cleaned: (1) before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items. Corrected: person in charge had the noted items washed, rinsed and sanitized.
Critical When to Wash N/A N/A N/A Observed employee handling clean dishes directly after handling soiled dishes at the three compartment sink. 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 (p) and: (a) after touching bare human body parts other than clean hands and clean, exposed portions of arms; (p) (b) after using the toilet room; (p) (c) after caring for or handling service animals or aquatic animals as specified in # 2-403. 11(b); (p). (d) except as specified in # 2-401. 11(b), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (p) (e) after handling soiled equipment or utensils; (p) (f) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (p) (g) when switching between working with raw food and working with ready-to-eat food; (p) (h) before donning gloves for working with food; (p) and (i) after engaging in other activities that contaminate the hands. (p) to correct retrain employees on when to wash hands, especially when working the dish line. Corrected: person in charge retrained employee working the dish line on when to wash, employee then started washing hands between soiled and clean dishes
Normal System Maintained in Good Repa N/A N/A N/A Observed back hand sink with low water pressure. A plumbing system shall be: (a) repaired according to law;(p) and (b) maintained in good repair. To correct have the noted sink repaired