Betty's Home Cooking

4-1A: .04(4)(n)1Observed an employee crack raw shelled eggs then touch single service items (sytrofoam container and deli paper) without changing gloves. Observed an employee crack raw shelled eggs then touch a clean plate, clean bowl, and open the prep top cooler door after double gloving. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)

4-2B: .05(8)(a)Observed clean pans sitting in quat sanitize solution with zero ppm concentration. Observed wiping bucket with zero ppm of quat sanitizer solution. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: The person in charge had an employee empty and refill sink with quat sanitizer solution.

6-2: .04(6)(g)Observed TCS foods (sliced cheese, shredded cheese, red links, ham, cooked sausages ) the reach in cooler, drawers, and freezer without a date mark. TCS food that is kept longer than 24 hours shall be date marked. Corrective Actions: All packages/containers of food were date marked by the person in charge.

1-2A: .03(2)The person in charge was not present during the start of the inspection. A person in charge shall be present at all times. Corrective Actions: The person in charge arrived during the inspection.

4-2B: .05(7)(b)Observed clean pans with old food debris on food contact surface. Observed clean utensils stored in tubs with old food debris. Food contact surfaces shall be clean to sight and touch.

15C: .05(7)(a)2,3Observed old food on pull out drawers, inside small prep top cooler, microwave, prep tables, sides of grill and fryers, doors of reach in coolers and freezers. Equipment shall be cleaned at a frequency to preclude accumulation.

2-2A: .03(2)(m)The person in charge could not provide documentation of employee health training for selected employees. All employees shall be trained on their health policy. The person in charge shall have documentation of employee health training for each employee. Corrective Actions: The person in charge had both employees review and sign an agreement form during the inspection.

6-1D: .04(6)(i)Observed basket of eggs near the grill placed on time control. Eggs were not labeled with any time. The person in charge could not provided written procedures for time control. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: The eggs were discarded. The person in charge wrote out a time control plan during the inspection.

14B: .05(10)(e) 1,2,4Observed clean lids and utensils stored in plastic tubs with old food debris. Clean equipment and utensils shall be stored in a clean container free of old food debris. Corrective Actions: Items were taken to the dish area and cleaned.