- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before donning single use gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before donning single use gloves. DISCUSSED PROPER PROCEDURE WITH PIC.
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03/17/2016 | Routine | |
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The hand wash sink in the food prep area is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only. Discussed proper procedure with PIC.
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03/19/2015 | Routine | |
| No violation noted during this evaluation. | 08/18/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash her hands before donning single use gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before donning single use gloves. DISCUSSED PROPER PROCEDURE WITH PIC.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
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03/10/2014 | Routine | |
Provided PIC with a copy of the FDA Food Facts Sheet “Food and Water Safety During Hurricanes, Power Outages and Floods”.
No violation noted during this evaluation. | 09/26/2013 | Routine | |
Provided PIC with a copy of the FDA publication "Employee Health and Personal Hygiene Handbook"
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus. Provided PIC with a copy fo the FDA Food Employee Reporting Agreement.
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03/07/2013 | Routine | |
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