Banhdicted

Violations (7)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Observed facility does have posters/signs related to the Nasty Five Symptoms and Big Six Illnesses. Observed facility does not have written documentation of an Employee Health Policy informing all food employees of their responsibility to notify the Person in Charge (PIC) of symptoms related to diseases transmissible through food.

  Employee Health

• dbcd6be4-db39-409b-b81f-13269e3a44ecCriticalCorrected on site

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Observed facility did not have written instructions for vomit/fecal cleanup and lacked required protective equipment (PPE) and did not have an effective Norovirus sanitizer.

  Employee Health

• b5ebe9ed-ed71-4776-90fb-d8aa2cc7bb47Corrected on site

  Approved thawing methods used

  3-501.13 Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (B) Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5°C (41°F), or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under 3-401.11(A) or (B) to be above 5°C (41°F), for more than 4 hours including: (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the FOOD temperature to 5°C (41°F); Prep sink Observed a large blue bag filled with frozen chicken thawing in the prep sink, which was full of standing water with no running water.

  Food Temperature Control

• 0e17818e-7dc1-451d-afd9-2e6f7567fd80Corrected on site

  In-use utensils; properly stored

  3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; or Prep sink Observed the ice scoop was being stored on the right-side drainboard of the prep sink with raw chicken thawing in a bag in the prep sink full of water.

  Proper Use of Utensils

• 9a890e57-30b0-458a-914d-d0b2a3c85b55

  Warewashing facilities, installed, maintained, used, test strips

  4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Three compartment sink Observed there were to quat test strips available to test the sanitize basin of the three compartment sink.

  Utensils, Equipment and Vending

• 75aab07f-0ae8-49a3-bde4-1243c25bf1b3Corrected on site

  Proper eating, tasting, drinking, or tobacco use

  2-401.11 (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. Plastic bin storage shelf above prep table Observed a vape and bottle of liquid nicotine stored on the same shelf as clean plastic bins and lids.

  Good Hygienic Practices

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4

  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Did not observe a current Certified Food Protection Manager certificate posted.

  Supervision