HEBREW REHAB CENTER
PASSWednesday, September 14, 2011 at 4:50 PM
Violations Cited
31-5-203.11
Number Convenient
No handsink available or convienent for sandwich station in Cafe.Handsink needs to be hard plumbed.(Discussed possible solution with PIC).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
30-5-203.14
Cross Connection Back Siphonage Backflow
Backflow device missing from hose hooked up in Bakery.Please ensure that a backflow device(Watts #8 or equivelent) is provided for all(5) hose hook ups.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Cooked chicken cooling in Walk-in refridge tightly wrapped at a temperature of 47.3F.Provide proper practice to allow for product to breathe/release heat and cool appropriately before fully covering for storage.(Techniques discussed with PIC).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Re-use of previously used fish containers to store other food products.Discontinue this practice and provide proper nsf-7 approved storage containers.(Reminder:Any/all food service containers and equipment shall meet the food grade criteria/( commercial grade/nsf-7-ANSI accredited certification program standard)).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Misc. small repairs needed throughout facility(items discussed with PIC.Piping needs rewrapping in various places-work order in place.Signage worn in various places.Mens room ceiling flaking in locker room).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
16-4-501.11/.15
Dishwashng Facilities
Main dishwasher not functioning properly(Rinse temperature not registering 160F at the surface by means of thermal strip although guage is reading 190F.Exhaust currently being worked on at dishwasher location.This may be reason temperature malfunctioning.Please investigate.Items can be sanitized in high temperature pot machine-ok TM).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.