RENDON CREAMERY THE

Certified Food Protection Manager / Food Handler Certification

Observed no certified food manager on site at time of inspection.Corrective Actions: Ensure a certified food manager is on site at all operating hours.

Procedures for responding to vomiting and diarrheal events

Observed no written procedures for bodily fluid events on site at time of inspection.Corrective Actions: Ensure written procedures for bodily fluid events are readily available.

Adequate hand washing facilities supplied and accessible

Observed no paper towels supplied at hand sink near coffee prep station.Corrective Actions: Ensure all hand sinks are properly supplied and accessible at all times.

Food-contact surfaces: cleaned & sanitized

Observed no sanitizing step in use for food contact surfaces washed at three compartment sink area.Corrective Actions: Ensure food contact surfaces are properly sanitized using an approved sanitizing agent when washed at three compartment sink.

Wiping cloths; properly used and stored

Observed damp wiping cloth stored in small metal container near espresso machine when not in use.Corrective Actions: Ensure damp wiping cloths are stored in sanitizing solution when not in use.

Warewashing facilities, installed, maintained, used, test strips

Observed no sanitizer test strips on site at time of inspection.Corrective Actions: Ensure sanitizer test strips for chosen sanitizing agent for food contact surfaces are readily available.