Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The facility does not have a certified food protection manager. The PIC is scheduled to take the class on 9-9-2015.
Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings Observation: The intake vents were not clean to sight.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: The wire racks were not clean to sight in the prep area.
Drying mops Observation: Mops were not being air dried after each use.
Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a written procedure to clean up diarrhea vomit. The facility created one while I was there.
09/08/2015
Regular
Eating, drinking, or using tobacco Observation: An employee had an open container in the prep area.
Sanitizers Observation: The bleach water in the spray bottle was 200 ++ ppm.
Common name-working containers Observation: The bleach water container was not labled.
Cleaning procedure Observation: Employees at the bar were wiping their hands with towels instead of paper towels.
Hand drying provided Observation: The hand sink at the bar did not have hand towels.
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