Tooley's Turkey

Violations (5)

• 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. Facility did not have procedures for employees to follow for cleaning up vomit or fecal events.

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  6-301.14 A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Observed hand sinks to not have handwashing signage/poster.

  Preventing Contamination by Hands

• 24d64d91-3dfe-4f5c-8b53-93dc863d14f5CriticalCorrected on site

  Consumer advisory provided for raw or undercooked foods

  3-603.11 (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; or (3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. Observed eggs cooked to order/undercooked offered on menu.

  Consumer Advisory

• 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. Person in charge (PIC) did not have food protection manager certificate available to view.

  Supervision

• 9a890e57-30b0-458a-914d-d0b2a3c85b55Corrected on site

  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. PIC could not locate sanitizer test strips at time of inspection.

  Utensils, Equipment and Vending