23: 3717-1-03.4(G) Refrigerated, ready-to-eat, TCS foods not properly date marked. Prepared and opened food items did not have a discard date marked on them. All prepared foods (ex. tuna salad) or opened containers (ex. dressings) should be marked with a 7 day window. Day 1 is day prepared/opened, plus 6 more days. Any food left over after 7 days should be discarded to prevent foodborne illness.
47: 3717-1-02.3(C) Food employee(s) not wearing a hair restraint. Observed food handlers not wearing a hair restraint. All food handlers must wear an approved hair restraint (hat, hair net, head wrap; beard snood for facial hair) to prevent the contamination of food with hair and staph bacteria
54: 3717-1-04.4(B) Cutting blocks or boards cannot be effectively cleaned and sanitized. Observed cutting boards with significant wear. This prevents the boards from being properly cleaned and sanitized, which can lead to foodborne illness. Please replace or have professionally sanded down.
Additional Comments
LL
**Discussed certifications **Discussed bodily fluid clean up and employee illness
Observations
Supervision
IN
01 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
02 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
03 Management, food employees and conditional employees; knowledge, responsibilities and reporting
Compliant
Observations
IN
04 Proper use of restriction and exclusion
Compliant
Observations
IN
05 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygienic Practices
IN
06 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
07 No discharge from eyes, nose, and mouth
Compliant
Observations
Preventing Contamination by Hands
IN
08 Hands clean and properly washed
Compliant
Observations
IN
09 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
