| No violation noted during this evaluation. | 01/25/2016 | Follow Up LOC |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Staff could not provide employee health reporting.
- Posting inspection reports
Observation: No inspection posted. Corrected on site by posting this report.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available for sanitizer.
- Water from a non public water system is sampled and tested at least annually and as required by state water quality regulations
Observation: Last water test dated October of 2014. Need to have water tested no less than once annually. This is a repeat violation.
- Established procedures for responding to vomiting and diarrheal events
Observation: Staff could not provide written policy or cleanup kit for vomit or diarrhea events. Guidance documents provided.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Thermometer in reach in refrigerator temped at 50 degrees. Produce tested/temped at 40 degrees.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Facility will need to have a certified food protection manager by 6/5/16.
|
01/05/2016 | Regular |
| No violation noted during this evaluation. | 10/30/2014 | Physical Recheck |
- Water from a non public water system is sampled and tested at least annually and as required by state water quality regulations
Observation:No evidence of water sample tests at facility. Water samples must be taken at least annually to a State Certified Lab.
|
04/15/2014 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Provide chlorine test strips for chlorine sanitizer concentration verification.
- Water from a non public water system is sampled and tested at least annually and as required by state water quality regulations
Submit a water test and forward a copy to the Health department to put in file.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete and implement a written employee health reporting policy and document training of employees who work with food. Maintain policy at establishment. Forms 1a, 1b provided at inspection may be used as a tool for the policy.
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer to refrigerator. Provide a thermometer capable of measuring thin foods.
|
04/04/2013 | Routine |
- Test kit provided and used to measure sanitizing solution concentration
Provide chlorine test strips for chlorine sanitizer concentration verification.
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer to refrigerator. Provide a thermometer capable of measuring thin foods.
- Water from a non public water system is sampled and tested at least annually and as required by state water quality regulations
Submit a water test and forward a copy to the Health department to put in file.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Complete and implement a written employee health reporting policy and document training of employees who work with food. Maintain policy at establishment. Forms 1a, 1b provided at inspection may be used as a tool for the policy.
|
04/04/2013 | Routine |
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