3: 0080 (A) (C) Employees and conditional employees are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion or diseases that are transmissible through food. Corrective Actions: The permit holder must inform employees and conditional employees to report to the person in charge - if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. Or if they are suspected of causing, or being exposed to, a confirmed disease outbreak caused by Typhoid fever (caused by Salmonella Typhi), Salmonella (nontyphodial), Shigella, Shiga toxin-producing Escherichia coli, Hepatitis A virus or Norovirus.
5: 255 This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility. Corrective Actions: Develop procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
10: 2310 The handwashing facility is blocked, preventing access by employees for easy handwashing. Corrective Actions: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the tray preventing its use.
22: 0820 (A2) Products cold holding at improper temperatures in 2 door refrigerator. Corrective Actions: Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
Additional Comments
Left employee health handouts and vomit/diarrhea clean up guidance.
Food Temperatures
Description
Temperature
State of Food
Milk (2 Door Refrigerator)
44 °F
Cold Holding
Berry Puree (2 Door Refrigerator)
44 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 Compartment Sink
Chemical
200
Quaternary Ammonia
101 °F
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
(0 points)
OUT
3 Management awareness, policy present.
Violation
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
Violation
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
