I / Employee Health
License holder did not require employee(s) to report symptoms, an illness diagnosed by a health care provider, or high risk situations. OBSERVED NO EMPLOYEE HEALTH POLICY.
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. IN ORDER TO PREVENT THE SPREAD OF FOODBORNE ILLNESS, IT IS REQUIRED THAT ALL FACILITIES HAVE AN EMPLOYEE HEALTH POLICY. THIS POLICY MUST CONTAIN THE COMMON SYMPTOMS FOR FOODBORNE ILLNESS, THE THIRTEEN REPORTABLE DISEASES, AND A STATEMENT OF ACKNOWLEDGEMENT. THE POLICY SHOULD BE SIGNED BY ALL EMPLOYEES AND A PERSON IN CHARGE AND THEN FILED ALONG WITH OTHER EMPLOYEE RECORDS. THE PIC WAS GIVEN A SAMPLE EMPLOYEE HEALTH POLICY TO USE AS THEIR OWN.
VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required. OBSERVED ALL FOODS IN THE REACH IN COOLER DATE MARKED.
ALL FOODS IN THE REACH IN COOLER WERE OBSERVED TO HAVE THE PROPER DATE MARKING. ALL FOOD PREPARED AND KEPT MORE THAN 24 HOURS IS REQUIRED TO HAVE A DATE MARK. THE FOOD SHOULD BE MARKED WITH A DATE OF DISCARD OR A DATE OF PREPARATION BUT A CONSISTENT SYSTEM SHOULD BE USED. ALL FOOD PREPARED MUST BE DISCARED WITHIN 7 DAYS OF PREPARATION WITH THE DAY OF PREPARATION BEING INCLUDED IN THE 7 DAYS. IF A FOOD IS PREPARED WITH ANOTHER FOOD THAT HAS BEEN PREPARED ON A PREVIOUS DAY, THE DATE MARK SHOULD INDICATE THE DISCARD DATE OF THE EARLIEST PREPARED OR FIRST-PREPARED INGREDIENT.
VII / Protection from Contamination
Equipment food-contact surfaces or utensils are dirty. OBSERVED THE MEAT SLICER, MIXER, AND ICE MACHINE WERE DIRTY.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. IN ORDER TO PREVENT FOOD CONTAMINATION, ALL EQUIPMENT FOOD CONTACT SURFACES SHOULD BE CLEAN TO THE SIGHT AND TOUCH. EQUIPMENT SUCH AS THE MEAT SLICER AND MIXER SHOULD BE CLEANED EVERY FOUR HOURS IF IN USE THROUGHOUT THE DAY. THE ICE MACHINE SHOULD BE CLEANED AT THE FREQUENCY REQUIRED BY THE MANUFACTURER'S SPECIFICATIONS OR AS NEEDED. ALL ICE SHOULD BE REMOVED FROM THE MACHINE AND ALL AREAS OF THE MACHINE, INCLUDING THE INSIDE OF THE DOOR, SHOULD BE WASHED AND SANITIZED. IF THE PLATE INSIDE OF THE MACHINE IS REMOVABLE, IT SHOULD BE REMOVED IN ORDER TO PROPERLY SANITIZE IT. ONCE CLEAN, THE MACHINE CAN BE FILLED WITH ICE. IT IS RECOMMENDED THAT A CLEANING LOG IS MAINTAINED.