No violations were documented at the time of inspection.

The following violation(s) have been corrected since the last inspection.
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 Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. Emailed another employee illness reporting agreement. Make copies and have all persons that handle food, including servers, read and sign that they understand their responsibility. Keep signed agreements for sanitarian's review. 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. Correct By: 23-Jan-2018
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.. Emailing another norovirus clean-up procedures. Read and put together a clean-up kit. 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. Correct By: 23-Jan-2018
3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed pork in the walk-in cooler date marked 1/8/18. PIC voluntarily destroyed 4# of pork. To prevent foodborne illness, refrigerated, ready-to-eat, TCS food held at a temperature of 41°F or less for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day, that is a maximum of seven days, by which the food shall be consumed, sold, or discarded. The day the food is prepared or opened is day one.
3717-1-04.5(D)/Nonfood-contact surfaces - cleaning frequency. Observed accumulation of soil residue on nonfood-contact surfaces of the fryer vent filters, drip pan on the grill, inside the ice cream freezer,and inside the oven. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 23-Jan-2018
3717-1-04.8(G)/Kitchenware and tableware - handling. Single-service or single-use articles, kitchenware, or tableware were not handled, displayed, or dispensed properly. Utensils in drawers were not stored with handles facing one way. Chance for contamination on the part that goes into food. Single-service articles or single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-contact-and lip-contact surfaces is prevented as described in this rule. Correct By: 23-Jan-2018

Comments

Discussed re-inspection with new Food Service Director Joe Motter. *All previous violations corrected* PIC has signed copies of RPH Employee Illness Reporting Agreement on file. -Ensure a member of management has signed all copies. -Have any new employees sign one as well. -Maintain documents in an accessible location at all times for future review. PIC has RPH Written Vomit Response Procedure present. -Post or keep in a conspicuous location in facility. -Maintain for future review. PIC intends to purchase commercially-prepared bodily fluid clean up kits for use in facility. -Ensure disinfectant is hospital-grade virucidal and effective against Norovirus. Level 1 Food Handler Training will be offered at Richland Public Health in late March to early April. Cost will be $25.00 per person, and course length (including exam portion) will take three (3) hours. More information will be available when course dates are finalized. Inspection Report and Level 2 Food Protection Manager training information sent via email.