Quat sanitizer concentration in 3-compartment sink was measured at 200 ppm.
- Critical: Employee Health* (corrected on site)
Observation: The person in charge was did not know the five reportable foodborne illnesses or the requirements for reporting exposure to or diagnosis of one of the illnesses.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, being diagnosed with or being exposed to, a confirmed disease outbreak caused by Salmonella Typhi, Shigella, Escherichia coli O157:H7 (E.Coli 0157:H7), Hepatitis A virus or Norovirus.
- Insect Control Devices - Design and Installation
Observation: Insect control devices are located over food prep area (pretzel prep table) and over single-use container storage where dead insects may be impelled or fall.
Correction: Install the insect control devices away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces. Correct by 4/10/13.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory by the 3-vat sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/27/2013 | Routine | |
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