I / Employee Health
PIC needs to be at facility at all time. PIC needs to know the reportable illnesses. PIC was unable to share any illnesses and was not aware employees need to know.
II / Good Hygienic Practices
Food employees had personal belongings everywhere. Personal food in fridge with customer food. Food belongings within dry storage scattered throughout.
Employees should have a designated area.
VII / Protection from Contamination
Facility is in need of deep clean on all surfaces to prevent contamination of food.
VIII / Consumer Advisory
Menu does not have consumer advisory for undercooked foods offered such as steak and eggs.
X / Chemical
non food chemicals need stored away from food. Observed grill cleaner next to sauces used to put on food.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 30-November-2017
| Comments |
|---|
| Facility needs deep cleaned, organized, food labels, and covering of food in coolers. PIC needs to be present at all times and PIC needs to have the necessary knowledge. Recommended that PIC left in charge take a serv safe class so they know the food temperatures and procedures. When first getting to the facility manager was not there and the PIC was someone who did not seem to be a manager or have food knowledge. Serv safe certificate also not available.Demonstration of knowledge was good collectively. Temperatures were good and cool down procedure was good. However, PIC needs to know all information not collectively through a couple different employees. |