Test kit provided and used to measure sanitizing solution concentration Observation: The facility does not have bleach test strips.
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: New fridge temp at 47 degrees. Milk temped at 48 degrees. Corrected by voluntarily discarding the milk and the fridge turned down to 40 degrees.
Established procedures for responding to vomiting and diarrheal events Observation: The facility does not have a procedure to clean up vomit and diarrhea. Corrected by providing the procedures and the facility has all the items required in the procedure.
Sanitizers Observation: Sanitizer above required level in the spray bottle. Corrected by mixing a new batch.
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: The facility does not have a Sick Policy. Corrected by having the employees sign the policy.
01/15/2016
Regular
equipment food contact surfaces and utensils clean to sight and touch. Observation: Upon discussion with PIC it was determined that tables and counter tops are not being sanitized. PIC provided bleach sanitizer during inspection. Corrected.
06/16/2014
Routine
Food temperature measuring devices are provided and readily accessible All coolers must have thermometers.
Heating, ventilating, and air conditioning systems design, installation, and cleaning Ceiling fan must be cleaned.
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