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2-2A: .03(2)(m)Facility cannot provide documentation in a verifiable manner on the employee health policy. // 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: Facility provided EH signed employee health aggrement for all current employees. //
6-2: .04(6)(h)Observed cooked spinach dip, and cooked beef stored more than 7 days. // A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P)
Corrective Actions: Food was discarded. //
6-2: .04(6)(g)Observed multiple TCS foods cut lettuce, cooked pasta, diced tomato pesto sauce, tortilla soup prepared more than 24 hours. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Foods were labeled with preparation date. //
12A: .04(4)(u)Observed facility cooking omelette on a portable cart in the buffet area without a sneeze guard. // 1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P
2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose.
3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service.
Corrective Actions: Facility will no longer cook omelette untill sneeze guards are installed with EH approval. //
Note: All cold temperatures holding 41oF or below and, all hot holding temperatures holding 135oF or above, unless otherwise noted.
Note: Facility uses food coloring, vanilla extract and flavor syrups as an additive(s).
Note: Facility will need to apply for a remodel for sneeze guard for portable omelette cart station.
Note: Facility offers smoked salom on their limited menu. Parasite destruction letter was assessed.
Note: Facility will not be using time control.
Note: Facility banquet hall is now operating. Per person in charge, catering services do not do any food prep, cooking onsite.
Note: Three consecutive violations may result in a result in a permit suspension. Second consecutive violations on : .04(6)(g) - Date Marking.
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