3717-1-02.1(A) / Employee health: Reporting by food employees
Critical License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations as specified by law.OPERATION DID NOT HAVE AN EMPLOYEE HEALTH POLICY AT TIME OF INSPECTION.
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.OPERATION SHALL HAVE AN EMPLOYEE HEALTH POLICY WITH THE 13 REPORTABLE ILLNESSES AND COMMON SYMPTOMS FOR FOOD EMPLOYEES TO SIGN.
3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention.OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. OPERATOR MUST MAINTAIN CONTROL AND OVERSIGHT OF OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-04.4(N)(1) / Manual and mechanical warewashing equipment, using chemical sanitization (chlorine) - temp., pH, concentration, and hardness
Critical Corrected During Inspection The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.OPERATION DID NOT HAVE ANY CHLORINE SANITIZER AT TIME OF INSPECTION.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS,FOOD CONTACT SURFACES/NON FOOD CONTACT SHALL BE CLEANED AND SANITIZED.
3717-1-07.1(C) / Poisonous or toxic materials: Conditions of use.
Critical Corrected During Inspection Observed unapproved application or use of a poisonous or toxic substance.OPERATION USES SURFACE CLEANER TO SANITIZER COOKWARE (OVEN RACKS).
To prevent health hazards, poisonous or toxic materials shall be used and applied according to law and as specified in this rule.TO PREVENT CHEMICAL HAZARD THAT MAY CAUSE A FOODBORNE ILLNESS, AN APPROVED SANITIZER SHALL BE USED TO SANITIZE FOOD EQUIPMENT AND COOKWARE. NOTE: PERSON IN CHARGE WILL USE CHLORINE SANITIZER FOR COOKWARE.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events. OPERATION DID NOT HAVE WRITTEN PROCEDURES FOR VOMIT/FECAL CLEAN UP AT TIME OF INSPECTION.
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
3717-1-04.2(G)(2) / Food temperature measuring devices - measuring the temperature of thin foods.
A thermometer capable of accurately measuring the temperature of thin foods was not available. FOOD EMPLOYEE DID NOT HAVE A THIN PROBE THERMOMETER TO MEASURE THIN FOODS.
To prevent foodborne illness, a food temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to measure the temperature of thin foods, such as meat patties or fish fillets.
3717-1-05.4(H) / Toilet room receptacle - covered.
Observed no covered receptacle in women's rest-room. OBSERVED A WASTE RECEPTACLE WITHOUT A COVER IN THE WOMEN'S REST-ROOM.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 23-April-2018
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| FOODS ARE RECEIVED FROM AN APPROVED SOURCE: PREFERRED MEALS. SANITIZER- DRUG MART BLEACH. PROVIDED THE PIC (PERSON IN CHARGE) WITH AN EMPLOYEE HEALTH POLICY, A VOMIT/FECAL CLEAN UP, AND VARIOUS FOOD SAFETY HANDOUTS. OPERATION IS CLASSIFIED AS A RISK LEVEL II AND PRACTICING RISK LEVEL III ACTIVITIES. OPERATION SHALL UPGRADE FOOD LICENSE TO A RISK LEVEL III. |