No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Complaint
Inspection Date: 10-February-2020
| Comments |
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| On February 10th, the health department received a complaint that an individual experienced diarrhea, vomiting, and stomach pain after eating a salad at Rooster's. An inspection of the facility was conduced on Feb. 10th. The PIC explained the process of salad preparation. Only one individual makes salads to avoid cross-contamination. Salads are made with iceberg lettuce, diced tomatoes, blue cheese crumbles, bacon, and blue cheese dressing. Individual did not order bacon on salad. Salads are prepared using gloves. PIC explained that the facility uses time in leu of temperature procedures for items at the salad prep table. At the time of inspection, diced tomatoes were holding at 48.8F, blue cheese crumbles were holding at 45.2F, and lettuce was stored under salad prep table in reach-in cooler at 40F. PIC explained that food is discarded every 4 hours from salad prep table. Tomatoes are diced on site. Items in walk-in cooler were labeled and dated. Manager is knowledgeable of symptoms related to foodborne illnesses. The facility has an illness reporting policy in place for employees. Handwashing sinks were supplied and functioning. Employees were observed wearing gloves. Based on these observations, we can not definitively conclude that the individual became sick as a result of eating the salad at Rooster's. |