CREPE DELICIOUS GRAPEVINE

Violations (5)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no certified food handler/certified food protection manager on site at time of inspection. Corrective Actions: Ensure all food workers are certified as specified in the state law.

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no procedures for responding to vomiting and diarrheal events on site.Corrective Actions: Ensure establishment has procedures and training on how to respond to vomiting and diarrheal events.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed soiled food utensils that were previously washed.Corrective Actions: Ensure food-contact surfaces are cleaned and sanitized and free of debris.

• 22

  Proper cold holding temperatures

  Observed failing to maintain cold-hold TCS food inside the reach in cooler at a safe internal temperature of 41F or lower. Obseved sliced strawberries at 54F. Mozzarella cheese obseved at 52F. Raw eggs observed at 52F. Ranch dressing obseved at 53F. Dairy whipped cream obseved at 54F. Corrective Actions: Person in charge voluntarily discarded all TCS food that was stored inside the malfunctioning reach in cooler. Ensure all cold hold TCS food is maintained at a safe internal temperature of 41F or below.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed the reach in cooler closest to the POS unable to maintain a safe internal temperature of 41F.Corrective Actions: Ensure food equipment is in proper working condition.