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: Standard/Complaint
Inspection Date: 02-March-2021
| Comments |
|---|
| On 3/1/21 Health Dept. received complaint from a customer that they had a take out meal and become ill a few hours later. Customer ordered meal on Wednesday Feb. 24, 2021 at 1:24pm. Took food home to eat. Did not eat it all. Finished the rest between 8 and 10pm that evening. Customer stated nausea started at 11pm. Vomiting started at 1:00am February 25, 2021 and continued for 24 hours. Customer stated headache started at 11pm February 24, 2021 and lasted 1 1/2 days. Customer stated this was only restaurant she ate at in past 48-72 hours. 3/2/2021 visit to restuarant discussed complaint with Asst. Mgr. Sydney. Per discussion no staff out in past few days due to illness. No staff sent home due to illness. Meat is held over and reheated. All vegetables are washed at prep sink. Observed avacados being washed at prep sink. Food employees washing hands and changing gloves. Observed proper date marking. Observed no bare hand contact with RTE/TCS foods. Observed sanitizer buckets with adequate level of Quat sanitizer. Observed 3 comp. sink set up properly with adequate level of sanitizer. Observed hair restraint and mask use. Observed proper food storage. Customer meal: Chicken bowl, white rice, pinto beans, mild salsa, corn, sour cream, lettuce. No drink. Internal temp chicken on service line 162F, surface temp white rice 147F, corn salsa 38F, Beans 139F, salsa 39F, lettuce 40F, sour cream 39F. No violations were observed at time of inspection. 3/2/21 P.C to customer discussed findings with customer. Customer stated did contact store, but did not receive a call back from manager. |