- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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09/15/2015 | Routine | |
All violations corrected or discussed for correction during the inspection.
- Employee Accommodations, Designated Areas
Observation: Lockers or designated area for personal items and uniforms to be stored is not being used by employees.
Correction: Ensure employees use the lockers or designated area for personal belonging and uniforms so that food, equipment, single-service and single-use articles to protect them from contamination
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12/09/2014 | Routine | |
The above items were corrected. Train staff to report the big 5 diagnosed illness to management and have manager report this to the health department. The quat sanitizer at the 3 basin sink was good @ 200 ppm.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Manager given handouts covering reportable illness. Train staff to report these illnesses.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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08/11/2014 | Routine | |
Overall clean facility. Well maintained facility, small kitchen area.
No violation noted during this evaluation. | 11/18/2013 | Routine | |
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