3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Observed FSO without signed employee reporting agreements at time of inspection.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
3717-1-04.1(KK) / Food equipment - certification and classification.
Repeat Equipment is not approved by a recognized testing agency. Observed a non-commercial cooler in use at the bar at time of inspection.
To prevent health hazards, discontinue the use of non-commercial equipment. Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat Observed a build-up of dirt, dust, grease, and debris along the floors of the facility at time of inspection.
To prevent contamination, clean the floors. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
3717-1-06.4(N) / Maintaining premises - unnecessary items and litter.
Repeat Observed unnecessary or nonfunctional items in the basement at time of inspection.
To prevent contamination, remove items from the basement. The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 08-June-2017
| Comments |
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| Ensure proper procedures are followed regarding lemons/limes: 1. Wash the lemons/limes using a strainer in the 3-compartment sink. 2. Cut lemons/limes wearing gloves. 3. Cut and store lemons/limes using clean utensils. 4. Serve lemons/limes with utensils. |