04/30/2019
Inspection, Routine
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02 - Foodborne Illness Risk Factors |
Certified Food Protection Manager |
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) - The facility was not able to provide proof that a Certified Food Protection Manager was associated with the establishment. Corrective Action: Facility to provide a Certified Food Protection Manager certificate from an approved place to the inspector within 90 days. Handout on approved classes provided.
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05 - Foodborne Illness Risk Factors |
Procedures for responding to vomiting and diarrheal events |
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) - A written procedure for the clean-up of vomit / diarrheal events was not accessible during time of inspection. Corrective Action: Print and keep a copy of document provided by inspector.
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23 - Foodborne Illness Risk Factors |
Proper date marking and disposition |
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) - Foods, such as macaroni salad and pasta salad and vegetables (chopped lettuce, tomatoes) and deli meats that are served raw that were considered in need of time/temperature control, were ready-to eat, and were kept for longer then 24 hours were not marked with a discard date of 7 days. Corrective Action: Facility was provided guidance and instructed to begin date marking procedures.
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51 - Good Retail Practices |
Plumbing installed; proper backflow devices |
Inspector Comments: 5-205.15 System Maintained in Good Repair (P) - The back counter hand sink was slow to drain. The back counter hand sink faucet and the three compartment sink faucet was leaking.
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