FIELDSTOWN SHELL health score and inspection history

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Employee jacket stored directly above drink mix.

7-208.11(B) Store first aid supplies in a kit away from food, equipment, utensils, linens, and single-service/single-use articles.// Band aids stored directly next to exposed probe of thermometer, on make table.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Bottom shelf of chip aisle soiled with residue.

(A)(2) Maintain TCS food at 41 F or below.// Raw shell eggs, milk, cheese, sandwiches with meat and cheese in cold holding ranging in temperature between 46F-and 56F. COS- PIC discarded all foods.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use).// Interior of ice machine soiled with pinkish orange and black residue.

Store raw shell eggs below and away from ready to eat food. (preventive).// Raw shell eggs stored directly above jugs of tea.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Torn gasket on beer cooler door.

Maintain in good repair: storage areas; enclosures; receptacles for refuse, recyclables and returnables.// Bottom of dumpster damaged. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.5-501.115 Remove unnecessary items from the refuse storage area.// Back of refuse storage area piled high with trash and other items. 5-501.113 Keep dumpster doors and lids closed.// Dumpster door left open.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.

3-501.19(B)(4) Discard TCS food under time as a control that is in unmarked containers if the time that the food was removed from temperature control cannot otherwise be identified (ex: whiteboard, log book, timer) or the food is marked to exceed the 4-hour limit.// Some of the Hunt's brothers boxes from this morning are not marked.// PIC discarded.

Clean the refuse storage area as often as necessary to maintain cleanliness.// Excessive trash and cardboard in dumpster enclosure, behind dumpster.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Debris accumulation on bottom of RI unit underneath oven.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// No one present with management certification and manager card.

Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// No chemical test strips available.

Store refuse and recyclables in receptacles so that they are inaccessible to pests.// Returnables stored in back of facility, not in receptacles. 5-501.112 Cease storing unprotected bags of trash or food-soiled cardboard outside. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Excessive trash and cardboard accumulated behind and around dumpster.

Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.// Toilet in men's restroom excessively soiled.

Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Articles of clothing stored above beverage boxes.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.// Instead of current inspection report, a previous inspection report with a higher score is posted.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// Employee health policy not available. 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Employee donned gloves without washing hands.