| Hot holding was over 135F, Cold holding was under 41F |
| |
| Good glove use observed. |
| |
| 3-compartment sink was 200 ppm quaternary ammonium. |
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| CRITICAL VIOLATION: OBSERVED NO "VERIFIABLE" MEANS THAT SHOWS EMPLOYEES HAVE BEEN TRAINED ON |
| EMPLOYEE HEALTH REQUIREMENTS. TRAIN EMPLOYEES AND MAINTAIN A TRAINING RECORD BY HAVING |
| EMPLOYEES AND VOLUNTEERS SIGN TRAINING FORM OR AN ATTENDANCE SHEET. INFORMATION WILL BE SENT |
| WITH INSPECTION REPORT. |
| |
| 3717-1-02.1 Management and personnel: employee health. |
| |
| (A)The license holder shall require food employees and conditional employees to report to the person in |
| charge information about their health as it relates to diseases that are transmissible through food. A |
| food employee or conditional employee shall report the information in a manner that allows the person in |
| charge to reduce the risk of foodborne disease transmission, including providing necessary additional |
| information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if |
| the food employee or conditional employee: |
| (1) Has any of the following symptoms: |
| (a) Vomiting; |
| (b) Diarrhea; |
| (c) Jaundice; |
| (d) Sore throat with fever; or |
| (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: |
| (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall |
| protects the lesion and a single-use glove is worn over the impermeable cover; |
| (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable |
| cover; or |
| (iii) On other parts of the body, unless the lesion is covered by a dry, durable, |
| tight-fitting bandage. |
| (2) Has an illness diagnosed by a health care provider due to: |
| (a) Campylobacter; |
| (b) Cryptosporidium; |
| (c) Cyclospora; |
| (d) Entamoeba histolytica; |
| (e) Enterohemorrhagic or shiga toxin-producing Escherichia coli; |
| (f)Giardia; |
| (g) Hepatitis A; |
| (h) Norovirus; |
| (i) Salmonella spp.; |
| (j) Salmonella Typhi; |
| (k) Shigella; |
| (l) Vibrio cholerae; or |
| (m) Yersinia. |
| (3) Had a previous illness, diagnosed by a health care provider, within the past three months due to |
| Salmonella Typhi, without having received antibiotic therapy, as determined by a health care provider; |
| (4) Has been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food |
| employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed |
| food at an event prepared by a person who is infected or ill with: |
| (a) Norovirus within the past forty-eight hours of the last exposure; |
| (b) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or Shigella spp. within the past |
| three days of the last exposure; |
| (c) Salmonella Typhi within the past fourteen days of the last exposure; |
| (d) Hepatitis A virus within the past thirty days of the last exposure; or |
| (5) Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, |
| or living in the same household as, and has knowledge about, an individual who works or attends a |
| setting where there is a confirmed disease outbreak, or living in the same household as, and has |
| knowledge about, an individual diagnosed with an illness caused by: |
| (a) Norovirus within the past forty-eight hours of the last exposure; |
| (b) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or Shigella spp. within the past |
| three days of the last exposure; |
| (c) Salmonella Typhi within the past fourteen days of the last exposure; or |
| (d) Hepatitis A virus within the past thirty days of the last exposure. |
| |
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| VIOLATION: OBSERVED NO VOMIT/DIARRHEA CLEANUP PLAN. CREATE A VOMIT/DIARRHEA CLEANUP PLAN FOR |
| YOUR FACILITY, MAINTAIN PLAN AT FACILITY, TRAIN STAFF AND VOLUNTEERS ON PLAN AND ENSURE YOU |
| HAVE SUFFICIENT PERSONAL PROTECTIVE EQUIPMENT TO PROTECT WORKER DURING CLEANUP. INFORMATION |
| WILL BE EMAILED WITH INSPECTION. |
| |
| 3717-1-02.4 Management and personnel: supervision. |
| (C)Person in charge - duties. |
| The person in charge shall ensure that: |
| (1) ...16) The food service operation or retail food establishment shall have written procedures for employees to |
| follow when responding to vomiting or diarrheal events that involve discharge onto surfaces in the food |
| service operation or retail food establishment. The procedures shall address the specific actions employees |
| must take to minimize the spread of contamination and the exposure of employees, consumers, food, and |
| surfaces to vomitus or fecal matter. |
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| VIOLATION: OBSERVED MOP RESTING ON THE FLOOR OF THE KITCHEN AREA. ALLOW MOP TO AIR-DRY TO LIMIT |
| POSSIBLE CONTAMINATION. |
| |
| 3717-1-06.4 Physical facilities: maintenance and operation. |
| (F)Drying mops. |
| After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, |
| or supplies. |
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