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

3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical CorrectedDuringInsp The handwashing sink was not easily accessible. Hand sink was blocked by box.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. KEEP HAND SINK OPEN FOR USE. Correct By: 10-Jun-2015
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Critical CorrectedDuringInsp Observed no towels or hand drying device at the handwashing sink(s). THe hand sink paper towel dispense was empty.
To prevent contamination by hands, each handwashing sink or group of adjacent handwashing sinks shall beprovided with: Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. KEEP PAPER TOWELS BY HAND SINK. Correct By: 10-Jun-2015

3717-1-04.1(KK) / Food equipment - certification and classification.
Equipment is not approved by a recognized testing agency. Crocks and microwave are not commercial approved equipment
Food equipment that is acceptable for use in a FSO or RFE shall be approved by a recognized food equipment testing agency. REPLACE CROCKS AND MICROWAVE OVENS WITH COMMERCIALLY APPROVED EQUIPMENT ("NSF" COMMERCIAL EQUIPMENT IS APPROVED) Correct By: 17-Jul-2015


Inspection Information


Facility Type: Seasonal Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 10-June-2015


Comments
PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens (NUTS, PEANUTS, SOY, MILK, FISH, SHELLFISH, WHEAT, EGGS), requirements for reheating (165 in 2 hours), cooling (135-70 2HR, 70-41 4HR), holding temperatures (41, 135), and date marking (7 DAYS).

Remeber symptoms of illness (DIARRHEA, VOMITING, SORE THROAT WITH FEVER, JAUNDICE), and sanitizer strength (200-400 PPM QUAT).

EMPLOYEE HEALTH – A written policy was available. PIC was knowledgeable of symptoms employees must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). Employees are aware of symptoms and responsibility to report to PIC. PIC knows to report doctor confirmed foodborne illnesses to the health department.