| I / Employee Health Person in charge did not ensure that employees are informed of their responsibility to report information about their health. PIC stated that the facility had signed agreements but was unable to produce them. The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food. Correct By: 15-Feb-2018  |
| II / Good Hygienic Practices Observed food employee working while experiencing discharges from sneezing, coughing or runny nose. To prevent contamination, food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth may not work with exposed food, clean equipment, utensil, linens or unwrapped single-service or single-use articles. |
| III / Preventing Contamination by Hand Corrected During Inspection Food employee(s) did not wash hands in situations that specifically require them to do so. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands. |
| IV / Demonstration of Knowledge The person in charge was unable to demonstrate proper knowledge of food safety and prevention. The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation. Correct By: 15-Feb-2018 |
| V - P / Food from Approved Source All foods come from approved sources. |
| VI / Time/Temperature Controlled Safety Food Corrected During Inspection Time/temperature controlled for safety foods were not being held at the proper temperature. Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. |
| VII / Protection from Contamination Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. |
| X / Chemical Corrected During Inspection Observed toxic materials improperly identified, stored and used. Toxic substances shall be properly identified, stored, and used. |