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 AT TIME OF INSPECTION.
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.THE OPERATOR SHALL HAVE AN EMPLOYEE HEALTH POLICY WITH THE 13 REPORTABLE DISEASES AND COMMON SYMPTOMS FOR FOOD EMPLOYEES TO SIGN.
IV / Demonstration of Knowledge
The person in charge was unable to demonstrate proper knowledge of food safety and prevention.OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION.
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature.OBSERVED SPINACH DIP HELD AT 111 DEGREES F IN HOT HOLDING.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT A TEMPERATURE OF 135 DGREES F OR ABOVE IN HOT HOLDING.
VII / Protection from Contamination
Equipment food-contact surfaces or utensils are dirty.OBSERVED A BUILD UP OF DEBRIS ON THE UPPER INTERIOR PLATE OF THE ICE MACHINE.
Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.
X / Chemical
Observed toxic materials improperly identified, stored and used.OBSERVED TOXIC CHEMICALS (PURELL CLEANER/BETCO/STERAMINE STORED ON A SHELF ABOVE FOOD PRODUCTS.
Toxic substances shall be properly identified, stored, and used. TO PREVENT CHEMICAL HAZARDS, TOXIC CHEMICALS SHALL BE STORED AWAY FROM FOOD PRODUCTS.