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Hepatitis C Rapid Testing

PUBLIC RECORD June 25, 2016

7/1/2013 1:00:00 PM
Health Dept. inspections help keep the public safe

The JC Health Department has released results of inspections carried out in May. Such visits to establishments such as schools, restaurants and groceries, help ensure compliance with state guidelines to keep the public safe.
Critical violations could expose one to illness and typically must be corrected immediately or within days.
Non-critical violations, if not corrected, could lead to critical violations or make critical violations more likely to occur.
The chart at the very end defines critical violations.
Pre-operational Inspections
No violations were found at A&E Maschino Farms or at TK Pizza and Fish Supplies.
Routine Inspections
No violations were found at Jackson/Jennings Co-op Fast Stop, Family Dollar Stores, Senior Resource Center of JC or at Good Samaritan Food Pantry.
Non-Critical Violations
Non-critical violations, which could lead to more serious violations if not corrected, were found at Pizza King (3 violations), Fast Max at 104 N State St (3), Butlerville Grocery (1).
Critical Violations
Big Head Pizza non-critical (10 violations) and critical (G, H); Burger King non-critical (4) and critical (F,H); Crystal Flash non-critical (8) and critical (G, I, J, Q); JC Sheriff's Depart-ment non-critical (1) and critical (I); Jay C Food Stores non-critical (3) and critical (F, H, J, K); Save A Lot non-critical (4) and critical (F, H).
Critical Definitions
F: Potentially hazardous foods shall maintain proper hot/cold holding temperatures.
G: Ready-to-eat, potentially hazardous foods shall be clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
H: Multi-use food contact surfaces shall be cleanable.
I: A chemical sanitizer used in sanitizing solution shall be used in accordance with the manufacturer's label.
J: Equipment food contact surfaces, non-food contact surfaces shall be clean to sight and touch.
K: Equipment food contact surfaces, non-food contact surface shall be cleaned as directed in the code section 296.
Q: Handwashing facility must provide a temperature of 100 degrees.





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