CASAS ADOBES ELKS LODGE #2663

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 no written agreement/acknowledgement between the permit holder and conditional employees, outlining the employee's reporting responsibility requirements as it pertains to food-borne illness and the handling of food.

Employee Health

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. Areas Needing Improvement - The facility does not have all the items required by the FDA Food Code for cleaning up vomiting and diarrheal events.

Employee Health

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Reach-in Refrigerator in Kitchen Observed multiple Temperature Controlled for Safety (TCS) foods stored in the reach-in refrigerator located in the kitchen not maintain minimum cold-holding temperatures (41F degrees or below). [Recorded Temperatures: Hot dogs - 46F, Sliced Tomatoes - 44F, Cut lettuce - 50F, Bratwurst Sausage - 47F, Salsa - 44F degrees] The minimum ambient temperature was observed at 45F degrees. Observed that the temperature of the unit had been set to 34F degrees.

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Kitchen Reach-in Refrigerator ambient temperature - 45F degrees

Food Temperature Control

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. Observed no testing strips for the facility's Quaternary Ammonia Chloride (QAC) sanitizer. Only observed pH strips but not strips for chemical concentration

Utensils, Equipment and Vending