3717-1-02.4(C)(14) / Person in charge: duties - ensure employees are informed in a verifiable manner of their responsibility to report their health information
Critical Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Employee Health Agreements are required to educate employees on what symptoms or illnesses must be reported to avoid possible foodborne illness transmission.
To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
3717-1-02.4(C)(16) / Person in charge: duties - ensure the facility has written procedures for vomiting and diarrheal events.
Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events..
Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
3717-1-04.6(A) / Food-contact surfaces and utensils - sanitization required
Repeat Corrected During Inspection Equipment food-contact surfaces and utensils were not being sanitized. Observed sanitizer bucket was not set up. It was set up during the inspection.
Equipment food-contact surfaces and utensils shall be sanitized.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 16-March-2017
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| Temperature Log: in the chart Observed stocked hand sink, gloves, thermometer, Quat santizer 200ppm, test strips available, good date marking. Discussed someone with an active managerial role must obtain Level 2 Food Safety Certification. Per Person In Charge it has been scheduled. Discussed they do not reheat items here. Discussed slight build up on the fan cover in the walk-in cooler. This shall remain clean to avoid possible contamination of food items. |