3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Repeat Did not require employee(s) to report symptoms, diagnosed illness by a health care provider, or high risk situations as specified in rule. Not all 13 foodborne illnesses were listed in the policy.
3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. The server came into the kitchen and put on gloves without washing their hands first.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. The chicken was 53F and the fish 57F on the top of the sandwich block.
3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
Repeat Facility does not have a person with level two certification in food protection.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F. The water for the handsink was 74F by the office.
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Irreversible registering temperature indicator not readily accessible for hot water mechanical warewashing operations.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard/Critical Control Point
Inspection Date: 04-February-2019
| Comments |
|---|
| VI - TCS Food: TCS foods were not being held at the proper temperature. III - Preventing Contamination by Hands: Observed a handwashing sink without water at the required temperature. |