Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A) Observation: No verifiable manner to ensure employees are aware of responsibility to report illnesses/symptoms.
Food temperature measuring devices are calibrated in accordance with the manufacturers specifications as necessary to ensure their accuracy Observation: Dial thermometers with temperatures ranging 60*-72* when stored in same location.
Test kit provided and used to measure sanitizing solution concentration Observation: No test kit on site to check sanitizer concentrations.
Using a handwashing sink- operation and maintenance Observation: Hand sink used to drain cans of fruit and to rinse out cans. Printed out signage for hand sink. Signage posted at time of inspection.
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