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[?] A summary of the violations found during the inspection are listed below.

3717-1-02.4(C)(15) / PIC: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Employees are not informed in a verifiable manner of their responsibility to report information about their health. A policy will be attached with this report that may be used.

3717-1-02.4(A)(2) / PIC - Manager Certification
Facility does not have an employee with manager certification in food protection.

3717-1-02.4(C)(17) / PIC: duties - ensure the facility has written procedures for responding to vomiting and diarrheal events.
No written procedures for responding to vomiting or diarrheal events.


Inspection Information


Facility Type: Commercial RFE < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 26-May-2021


Comments
The violations documented shall be corrected and will be checked during next standard inspection.

The items below are from the previous report regarding the re-opening of the kitchen to provide hot foods to customers.
The following must be completed in order for the use of kitchen to be approved by the KCHD:
1) Provide a proper air gap on the designated food preparation sink.
2) Provide access to the mop/service sink.
3) Install a proper mop hanger.
4) Remove the wall in front of the FSO. Provide all walls, floors and ceiling to be smooth and sealed.
5) Repair all lighting in the kitchen area and under the hood system. If lighting it less then required by the Food Code, additional lighting will be required.
6) Provide shatter proof or shielded lighting in the hot holding case.
7) Repair the drainage pipes from the 3 compartment sink.
8) Provide documentation that the grease interceptor has been serviced and inspected.
9) Provide documentation that the hood system have been serviced, cleaned and inspected.
10) Provide proper storage racks to ensure all single-use items (cups, napkins, etc) are stored 6 inches off the floor.
11) Repair the Coved base molding throughout the FSO. All floor and wall junctures (counter tops and walls) shall be provided with a coved finish.
12) Remove all items not necessary to the FSO operation. Old equipment, unused items, etc.
13) Clean the FSO food preparation area, food contact surfaces.
14) Submit a complete Facility Review application, application fee and all the required documentation per page 2 of application.
15) The RFE license will need to increase to a Risk Level III or IV. This will increase the License fee and inspection frequency.

This is not a final list and is subject to change upon additional review of the facilities. Please contact the health department to schedule a final inspection when items are completed.