FROM ACROSS THE POND

Procedures for responding to vomiting and diarrheal events

Observed no procedures for responding to vomiting and diarrheal events or a bodily fluids kit on site at the time of inspection. Corrective Actions: Ensure procedures for responding to vomiting and diarrheal events or a bodily fluids kit is on site.

Proper eating, tasting, drinking or tobacco use

Observed a personal drink stored on the shelf in the food prep table. Corrective Actions: Certified Food manager discarded the personal drink. Ensure personal beverages are stored in a designated area to prevent the contamination of food, equipment, utensils, linens, and single-service/single-use articles.

Hands clean and properly washed

Obseved an employee fail to wash hands before donning a pair of gloves.Corrective Actions: Ensure hands are properly washed with soap and water for a minimum of twenty seconds before donning a new pair of gloves.

Proper date marking and disposition

Observed several containers with tcs foods with no date marks.Corrective Actions: Ensure tcs foods that will exceed a storage time of 24 hours are marked with a use by date. The date of preparation marks day one and not to exceed 7 days.

Consumer advisory provided for raw / undercooked food

Observed no food allergen awareness poster displayed in the kitchen.Corrective Actions: Ensure a food allergen awareness poster is displayed in the kitchen.

Toxic substances properly identified, stored, used

Observed a chemical spray bottle unmarked.Corrective Actions: Ensure all spray bottles are labeled with the solution name to prevent contamination.

Contamination prevented during food preparation, storage and display

Observed boxes of whole onions,whole potatoes and a container of cut potatoes stored on the floor inside the walk in cooler.Corrective Actions: Ensure foods are stored six inches(or more) off the floor.

Food and non-food contact surfaces cleanable, properly designed, constructed and used

Observed the walk in cooler door not close completely. The main concern would be during rush/peak times to ensure the ambient temperature would be maintained at 41F or below for food safety. Temperatures were at 41F at the time of inspection.Corrective Actions: Ensure the walk in cooler door is repaired or replaced to properly maintain an ambient temperature of 41F or below.