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2-2A: .03(1)(c)2,3,17Person in charge did not know the employee health policy. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)
Corrective Actions: Conducted onsite coaching. //
2-2A: .03(2)(m)Facility could not demonstrate employee health policy in a verifiable manner during inspection. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Corrective Actions: Employee health agreement document signed. //
2-2B: .03(5)(j)1&2Observed employee eating in the kitchen. Observed employee drinking out of a water bottle in prep area. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Onsite training conducted on where to eat and drink. //
10D: .04(4)(d)Observed several items without a label of food item: garlic honey, icing, pizza sauce. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Corrective Actions: Person in charge added labels. //
14B: .05(10)(a)Observed wet stacking of clean plastic prep containers. // After cleaning and sanitizing, equipment and utensils:
1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C)
Corrective Actions: Plastic prep containers were rewashed. //
17D: .07(4)(b)Observed employee food items: bottles, fruit storage next to costumer food. // Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: Food was relocated from costumer food.. //
Note: All cold temperatures holding 41oF or below and, all hot holding temperatures holding 135oF or above, unless otherwise noted.
Note: Ensure all employees have proper hair restraints. Beards longer than 1 in are properly restrained.
Note: Lobby recently remodeled per PIC protective shielding is being installed in front of dough prep area. Ensure corrected by 10/03/2022.
Questions/Comments please visit www.gnrhealth.com or call 770.963.5132.
Joint inspection with KMC.