ARCO GAS STATION BASE OF OPERATION scored 78; newer inspection records 80

1. 01

   Employee health reporting

   Item 2-2A ↗

   Employee working today not informed of the health policy in a verifiable manner. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee read and signed the health policy reporting agreement. //

   Inspector’s full note +

   Code .03(2)(o)

   Employee working today not informed of the health policy in a verifiable manner. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee read and signed the health policy reporting agreement. //

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
2. 02

   Handwashing

   Item 2-2D ↗

   No paper towels at the kitchen handwashing sink. // Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels supplied. //

   Inspector’s full note +

   Code .07(3)(b)

   No paper towels at the kitchen handwashing sink. // Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels supplied. //

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
3. 03

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Raw sausage stored above ready to eat food (e.g., cooked meat). Raw bacon stored with cooked ham and above other cooked meat and vegetables. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Raw sausage stored above ready to eat food (e.g., cooked meat). Raw bacon stored with cooked ham and above other cooked meat and vegetables. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Raw sausage and raw bacon discarded. //

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
4. 04

   Cold holding

   Item 6-1A ↗

   Cold time/temperature controlled foods held above 41F (see temperature chart). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //

   Inspector’s full note +

   Code .04(6)(f)

   Cold time/temperature controlled foods held above 41F (see temperature chart). // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded. //

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.

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