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2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that two employees present during today's inspection were aware of their responsibility to report foodborne illnesses. 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 agreements were signed during the inspection.//
6-1D: .04(6)(i)Observed eggs in time control with a time stamp of 8:30 AM-12:30 PM, that were not discarded by 12:30 as stated on the label. Person in charge remove the eggs from time control at 1:35 PM when the health authority started the inspection. When using Time Control (TPHC) for a maximum of 4 hours:
1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3) foods not consumed before the discard time shall be discarded; (P)
4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: //Eggs were discarded.//
13A: .02(1)(f)(1)Current food permit not posted in public view. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C)
Corrective Actions: //Food permit was printed and posted.//
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted.
Note: The facility uses flavored syrups for drinks as additives.
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