Established procedures for responding to vomiting and diarrheal events Observation: Establishment does not have a procedure for responding to vomit or diarrhea events.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw shell eggs stored over ready-to-eat items. Shell eggs were moved to a separate location.
Posting inspection reports Observation: Most current inspection report not posted.
Test kit provided and used to measure sanitizing solution concentration Observation: Test kit to check sanitizer concentration not on site.
Light bulbs, protective shielding Observation: Light shields in the kitchen are missing on a couple of light fixtures.
Handwashing signage Observation: Employee hand washing signage not present in the restrooms.
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: Establishment does not have a policy in place regarding employee health reporting.
Common name-working containers Observation: Spray bottles not labeled with chemical contents.
Eating, drinking, or using tobacco Observation: Employees using open beverage containers in food prep areas.
Foods are cooled using appropriate methods Observation: Covered, non-metal bowl of cooked macaroni not cooling at a rate that would allow it to reach 70* within two hours. Ice was added to the bowl to speed up the cooling process.
01/27/2015
Regular
Food temperature measuring devices are provided and readily accessible
Toilet room receptacle, enclosed, fixtures clean
Handwashing signage
equipment food contact surfaces and utensils clean to sight and touch. Door guides of 2 door True refrigerator needs additional cleaning.
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