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.
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 MUST HAVE AN EMPLOYEE HEALTH POLICY WITH THE 13 REPORTABLE DISEASES AND COMMON SYMPTOMS FOR FOOD EMPLOYEES TO SIGN.
3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Repeat 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 THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are dirty.OBSERVED A BUILD UP OF DEBRIS ON THE CAN OPENER.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, FOOD CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Repeat 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 ACCIDENTS..
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.
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Repeat Observed a handwashing sink without water at the required temperature.OBSERVED NO HOT WATER AT THE HANDWASHING SINKS.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet.
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair.OBSERVED LIGHT NOT WORKING IN THE WALK IN FREEZER.
The physical facilities shall be maintained in good repair.
Facility Type: Non-Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 31-January-2018
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| FOODS ARE RECEIVED FROM APPROVED SOURCES (SYSCO, CENTRAL KITCHEN, SCHWEBEL). PEST CONTROL- GENERAL PEST (MONTHLY).QUATERNARY AMMONIUM TEST KIT- YES. BI-METALLIC THERMOMETER CALIBRATION-YES. PROVIDED PIC (PERSON IN CHARGE) WITH AN EMPLOYEE HEALTH POLICY, VOMIT/FECAL CLEAN UP PROCEDURES, AND VARIOUS FOOD SAFETY HANDOUTS. |