Observations & Corrective Actions

2: 2-102.12 (A) and (B) A certified food safety manager who has shown proficiency by passing an accredited test is not on staff. Manager noted enrolled to take class in March.

5: 2-501.11 The facility does not have an adequate procedures for responding to vomit or diarrheal events. This department will provide copy of written procedure to keep onsite.

10: 6-301.12 A handwashing sink within the facility lacks readily available paper towels or other drying devices. Observed hand wash sink paper towel dispenser without paper towels, staff shall refill dispenser. All hand washing sinks shall have soap and paper towels at all times.

16: 4-501.114 Observed 3-comp sink without adequate quat sanitizer, bottle was nearly empty and not dispensing 150-400ppm quat sanitizer. Staff shall not sanitize dishes until proper sanitizer level is achieved. Obtain sanitizer from other location.

22: 3-501.16 (A) (2) Observed deli cheeses and meats holding at 50 degrees F. Items were in a small pan of ice that had melted and size was not adequate to keep food at 41 degrees F or below. Items had been taken out recently since opening. Staff was able to replace with more ice. Monitor temperatures.

28: 7-207.11 (B) Employee use medicines are not stored to prevent contamination of food. Observed employee medication stored over food being served. Employee medications shall be stored separate from food prep and storage and not above. Medication in question could potentially be used for symptoms to exclude a worker for, discussed this with staff and management. Staff was not and has not been experiencing symptoms.