BATAVIA 3 receives B in DeKalb County health inspection

1. 01

   Proper date marking and disposition

   Item 6-2 ↗

   Observed a bag of cooked chicken livers in the reach-in cooler of the main kitchen with a date mark of 3/26. PIC stated that the date mark was incorrect and that the chicken livers had been prepared that morning by a food service employee.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed a bag of cooked chicken livers in the reach-in cooler of the main kitchen with a date mark of 3/26. PIC stated that the date mark was incorrect and that the chicken livers had been prepared that morning by a food service employee. Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf 4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. PIC instructed food service employee to relabel cooked chicken livers. Date was corrected to a discard date of 6/20. Corrected On-Site. Repeat Violation.

   Official report · Item 6-2 ↗
   Corrected on siteRepeat violation
2. 02

   Food storage and contamination

   Item 12A ↗

   Observed food service employee wash cilantro in the 3 compartment sink. Food Preparation (C) (t) Food Preparation.

   Inspector’s full note +

   Code 511-6-1.04(4)(t)

   Observed food service employee wash cilantro in the 3 compartment sink. Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination. PIC instructed the food service employee to rewash the cilantro in the vegetable sink and explained to employee that only vegetables are to be washed in the designated vegetable sink. Corrected On-Site. New Violation.

   Official report · Item 12A ↗
   Corrected on siteNew violation
3. 03

   Insects, rodents, and animals not present

   Item 18 ↗

   Observed the back door of the main kitchen open with some gaps in the screening allowing the potential entry of pests. Outer Openings Protected (C) (m) Outer Openings, Protected.

   Inspector’s full note +

   Code 511-6-1.07(2)(m)

   Observed the back door of the main kitchen open with some gaps in the screening allowing the potential entry of pests. Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC closed the door. Discussed with PIC to always keep the exit door of the main kitchen closed and to repair screening and gaps to discourage entry of pests. Repeat Violation.

   Official report · Item 18 ↗
   Repeat violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.