| No violation noted during this evaluation. | 10/14/2015 | Routine | |
Notes: All violations have been corrected. GM is new to the facility but is planning to obtain her food safety certification ASAP.
No violation noted during this evaluation. | 03/04/2015 | Follow-up | |
Notes:
*Gave manager a sample employee health policy to implement and train staff on.
*Also gave manager a list of upcoming food safety certification classes coming up in the area.
*A follow up inspection will be conducted in 10 days to verify the observed violations have been corrected.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Sponges, Use Limitation (repeated violation)
Observation: Sponges are being used to clean food contact surfaces at the 3 compartment sink.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: None of the food contact equipment is being sanitized due to the first compartment of the 3 compartment sink is in disrepair.
Correction: Repair the sink and train staff that after cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
02/06/2015 | Routine | |
| No violation noted during this evaluation. | 04/02/2014 | Risk Factor | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. Gave manager a sample copy of a written employee health policy for foodservice workers. He will implement and post.
- Sponges, Use Limitation
Observation: Sponges are being used to wipe down food contact surfaces.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- 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 Quat sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
|
05/09/2013 | Routine | |
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