| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/11/26 |
Risk Category 4 |
Routine |
Certified Food Protection Manager |
This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager. |
By July 1, 2018 at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated proficiency of required knowledge an |
|
| 2018/11/26 |
Risk Category 4 |
Routine |
Person in Charge |
Food employees are not informed of their responsibility to report to the person in charge information concerning their health and activities as they relate to diseases transmitted through food. |
The person in charge (PIC) must inform employees and conditional employees of their responsibility to report in accordance with law, to the PIC, information about their health and activities as they relate to diseases transmissible through food. |
Corrected |
| 2018/11/26 |
Risk Category 4 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Sliced ham cold holding at improper temperatures. |
Cold hold time/temperature control for safety (TCS) food at 41°F or below to inhibit the growth of harmful bacteria. PIC adjusted thermostat to lower air temperature in refrigerator and ham was moved to cooler section. |
Corrected |
| 2018/11/26 |
Risk Category 4 |
Routine |
Ready-to-Eat -TCS Food - Disposition |
The commercially processed ready-to-eat (RTE) sliced ham in the refrigeration unit is not date marked. |
Discard the food at this time. Ensure that all commercially processed RTE time/temperature control for safety (TCS) foods are date marked once opened to indicate the day or date, not to exceed 7 days after the package is opened, that the food must be cons |
Corrected |
| 2018/11/26 |
Risk Category 4 |
Routine |
Temperature - Food Temperature Measuring Devices - Provided |
The person in charge could not provide a food temperature measuring device. |
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. PIC secured food thermometer during inspection. |
Corrected |
| 2018/05/29 |
Risk Category 4 |
Routine |
Handwashing Signage/Handwashing Facilities |
A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees |
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. |
Corrected |
| 2018/05/29 |
Risk Category 4 |
Routine |
Employee Health |
Employees and conditional employees are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Typhoid fever (caused by Sa |
The permit holder must inform employees and conditional employees to report to the person in charge if they meet are suspected of causing, or being exposed to, a confirmed disease outbreak caused by Typhoid fever (caused by Salmonella Typhi), Salmonella ( |
Corrected |
| 2018/05/29 |
Risk Category 4 |
Routine |
Clean-up of Vomiting or Diarheal Events |
This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility. |
Develop procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment. |
Corrected |