SOL DIAS

Violations (7)

• 5

  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.

• 8

  Hands clean and properly washed

  Observed food prep employee not wash hands before donning a new pair of gloves.Corrective Actions: Ensure hands are washed when changing tasks, before donning new gloves, and when returning from the restroom.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed ambient temperature of reach in cooler near front entrance at 48°F.Corrective Actions: Ensure all coolers are able to maintain product temperature at 41°F or lower.

• 35

  Approved thawing methods used

  Observed packets of sliced corn thawing at room temperature on drain board of three compartment sink.Corrective Actions: Ensure food items are thawed using approved procedures.

• 38

  Insects, rodents and animals not present

  Observed back door propped open when not in use.Corrective Actions: Ensure all outdoor openings are properly closed and sealed when not in use.

• 47

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

  Observed damaged silicone spatula stored in three compartment sink.Corrective Actions: Ensure damaged utensils are repaired or discarded.

• 49

  Non-food contact surfaces clean

  Observed accumulation of food debris on floors throughout establishment.Corrective Actions: Ensure non food contact surfaces are regularly cleaned to prevent accumulation of food debris.