3717-1-02.1(A) / Employee health: Reporting by food employees
Critical Observed PIC unable to report 13 illnesses and employees not required to say if they have illness. PIC had no system in place to tell employees that they have to tell them if they show symptoms.- Reporting an illness is crucial to ensure the safety of customers to prevent a foodborne illness outbreak.
To prevent the transmission of foodborne illnesses, the license holder shall require food employees and conditional employees to report to the person in charge information about their health as it relates to diseases that are transmissible through food.
3717-1-02.2(D) / Hands and arms: where to wash.
Critical Corrected During Inspection Observed hand washing sink with dirty dishes in it. Hand washing sink only used for hand washing.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Observed person left in charge lacking knowledge of temperature or practises. Even though manager was not there the person left in charge is responsible for knowing the information.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Observed spoon in brown sugar for ice cream meaning that contamination happens when the employees reach for the spoon. Ice scoop located on top of machine touching dust, items in fridge and coole with no protective covering, scoop for chips on top of machine, bottom of tray touching top of salsa cups, lettuce scoop handle in with lettuce. - all stored food needs to be covered, handles of utensils can not touch food, and no bare hand contact all these ensure protection from contamination.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed dirty fridge shelves and build ice in fridges that falls or drips on open food in fridge. Observed dirty floors, dirty bottoms of pans holding clean dishes, dirty shelving, splatter marks on walls, dirty fan in cooler, ice build up in freezer and margarita machine.- facility needs deep cleaned to prevent contamination.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch.
3717-1-07.1(A) / Poisonous or toxic materials: Storage: separation.
Critical Observed grill cleaner next to food sauces by the grill station.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .