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02: 2-102.12 (A) and (B) A certified food safety manager who has shown proficiency by passing an accredited test is not on staff. Spoke with person in charge about obtaining CFPM certification before next inspection. Information was provided during inspection.
05: 2-501.11 The facility does not have an adequate procedure for responding to vomit or diarrheal events. Spoke with person in charge about having a plan in place. A written procedure was provided during inspection.
06: 2-401.11 Employee drink observed without a lid or straw. Observed three employee drinks without lids and straws. Spoke with person in charge about having a lid and straw on drinks in order to prevent mouth to hand contact. Drinks were corrected during inspection.
08: 2-301.14 Employees observed not hand washing when required between high risk activities, such as between raw and ready to eat or other activities that contaminate the hands. Observed employee touch raw beef then handle ready-to-eat hamburger buns. Spoke with employee about when to wash hands and spoke with person in charge regarding hand washing.
10: 5-205.11 Facility lacks appropriate hand washing sink in food preparation, food dispensing or ware washing areas. Observed hand washing sink behind bar to be non-functional for water dispending but functional for draining. Spoke with person in charge about switching dump sink and hand washing sink in order for employees to properly wash hands in immediate area.
15: 3-302.11 (A) (1-2) Raw animal foods are not separated by type to prevent cross contamination. Observed raw beef, turkey, chicken, pork and shelled eggs not separated by type to prevent cross contamination. Spoke with person in charge regarding the importance of preventing cross contamination and evaluating final cooking temperatures. Literature was also provided during inspection for proper food storage and separation.
16: 4-602.11 (E) Food contact surfaces are unclean. Observed ice dispenser on fountain drink machine with slime mold inside and mold growth on outside of dispensers. Spoke to person in charge about the cleaning frequency of the drink machine.
19: 3-403.11 Foods observed not being reheated to 165 degrees F. Observed green chili and pork and beans not being reheated to 165 degrees F prior to hot holding at 135 degrees F. Spoke to person in charge about reheating foods to 165 degrees F before placing on hot holding table. Foods were reheated on stove during inspection.
23: 3-501.17 Refrigerated, ready-to-eat, time/temperature control for safety food is not properly date marked when held for more than 24 hours. Observed no date marking on cut and sliced tomatoes, leafy greens, and other TCS foods held longer than 24 hours. Spoke with person in charge and provided literature of the requirements for date marking.
38: 6-202.13 Insect control devices shall be installed so that the devices are not located over a food preparation area. Observed fly strip hanging over food preparation area. Spoke with person in charge about better placement for fly strips or alternate options. Fly strip was removed during inspection.
46: 3-304.15 (B), (D) Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Observed employee not change gloves after tasks and wash hands with gloves on. Spoke with employee and person in charge about discarding single-use gloves before washing hands.
Recommend basic food handler course for all employees.