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3: 0070 (15) When asked, the Person in Charge was not able to provide verifiable documentation that all on-duty staff have been trained on employee health policy.
Corrective Actions: Train all staff to report signs and symptoms of illness and report if they have been diagnosed with one of the big 6 reportable illnesses. This must be documented in a verifiable manner, such as signed forms 1-B or equivalent. Corrected during inspection - the Person in Charge provided training to the on-duty staff and they signed the forms.
8: 160 A worker was observed rubbing their face then putting gloves on.
Corrective Actions: Instruct staff to wash their hands after touching bare human body parts or hair other than clean hands and clean, exposed portions of arms. Corrected on site - the Person in Charge spoke with this employee to give him an alternate task (take out the trash) and review when to wash hands.
15: 470 Duck breast this has been seared, but not fully cooked, is observed stored in the warmer above fully cooked soup.
Corrective Actions: Store ready to eat foods above all raw animal foods that have not been fully cooked as required. Corrected on site - the Person in Charge relocated these foods.
16: 1890 Wares not sanitized before use after cleaning. The worker was observed leaving a pan in the quaternary sanitizer for less than the minimum of 60 seconds.
Corrective Actions: Instruct all staff with warewashing duties on the correct use of the quaternary sanitizer (minimum 60 second contact time). Corrected on site - the Person in Charge reviewed this topic with the worker and had them place the pan back in the sanitizer.
22: 0820 (A2) Foods such as cheese above the fill line of the cooler at 46°F, and slaw at 68°F cold holding at improper temperatures.
Corrective Actions: Cold hold temperature control for safety foods at 41°F or below. Corrected on site - the Person in Charge discarded these foods.
39: 650 Some of the individual dessert portions offered at the dinner buffet are observed on uncovered plates.
Corrective Actions: Protect foods from contamination by the use of packaging or other effective means. Corrected on site - these desserts were covered.
41: 570 Wiping cloths improperly stored - the quaternary sanitizer is measured at less than 150 ppm.
Corrective Actions: Store wet wiping clothes in sanitizer at the correct concentration. Corrected on site - the Person in Charge replaced the solution in the wiping cloth bucket.
48: 1530 The facility does not have a supply of test strips for the quaternary sanitizing solution.
Corrective Actions: Obtain and use test strips for the quaternary sanitizing solution.
Correct the remaining items within ten days.
| Description | Temperature | State of Food |
| cheese in prep cooler, discarded | 46 °F | Cold Holding |
| cheese above fill line of cooler, discarded | 46 °F | Cold Holding |
| onion soup | 170 °F | Hot Holding |
| mint chocolate chip ice cream | 17 °F | Cold Holding |
| mashed potato | 137 °F | Hot Holding |
| slaw in portion cups, discarded | 68 °F | Cold Holding |
| onion rings | 4 °F | Cold Holding |
| burger | 165 °F | Cooking |
| baked potato | 136 °F | Hot Holding |
| cut tomato | 37 °F | Cold Holding |
| cheese | 40 °F | Cold Holding |
| lettuce, discarded | 45 °F | Cold Holding |
| stock | 38 °F | Cold Holding |
| cheese | 39 °F | Cold Holding |
| slaw in portion cups | 40 °F | Cold Holding |
| milk | 35 °F | Cold Holding |
| pasta | 33 °F | Cold Holding |
| turkey sausage | 7 °F | Cold Holding |
| hot dogs | 31 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| fresh sanitizer in three compartment sink | quat | 400 | ||||
| wiping cloth bucket corrected | quat | 400 | ||||
| wiping cloth bucket | quat | 100 |
| Description | Temperature |
| server area cooler | 37 °F |