3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Did not require employee(s) to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule.
Properly provide documentation which indicates employee(s) are required to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule.
Correct By: 03-Mar-2020
3717-1-05.1(D) / Backflow prevention - air gap.
Critical Insufficient air gap between the flood rim and the water supply inlet.
Properly provide an sufficient air gap between the flood rim and the water supply inlet located at the three compartment sink.
Correct By: 03-Mar-2020
3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.
Properly provide an employee with manager certification in food protection.
Note: CDPH informed by staff the training has been completed and is awaiting the ODH certfication.
Correct By: 12-Mar-2020
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled.
Properly label all working food containers located at the cold holding equipment area.
Correct By: 12-Mar-2020
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Facility not maintained clean.
Remove the minor observed build-up located on one ceiling vent near the three compartment sink,
Correct By: 12-Mar-2020
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 02-March-2020
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| Note: Copesan exterminating performs the monthly exterminating application. The contact phone number is: 1-877-792-6507. |
| CRITICAL CONTROL POINT INSPECTION IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. VI - TCS Food: Observed all TCS foods being held at the proper temperature. CDPH informed staff TCS foods held at a proper temperature in the danger zone is a good preventitive in the growth of organisms which can cause a foodborne illness. X - P - Chemical: Toxic materials are properly identified and stored. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands. CDPH informed staff the proper application of utensils and single-use gloves is a good preventitive in the potential cross-contamination which can cause a foodborne illness. |