DIXIE TAVERN

PIC could not verify employees have been trained on the 5 reportable symptoms/illnesses. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;

Observed no soap available at the bar hand sink. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap COS: Soap provided

Consumer advisory is not in all capital letters. C/A: The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item.

Observed 2 sanitizer spray bottles with nozzle pointed towards to-go containers. C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by Separating the poisonous or toxic materials by spacing or partitioning. COS: spray bottles

Observed several gnats (10+) in the warewashing area of the main kitchen. C/a: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and

4. Eliminating harborage conditions.

OBSERVED SHREDDED LETTUCE AND SLICED PROVOLONE CHEESE COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED ROAST BEEF, SOUR CREAM, PENE PASTA AND RAW CHICKEN TENDERLOINS COLD HOLDING ABOVE 41F IN WIC.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED; EHS NOTED THE FACT THAT WIC DOES NOT CLOSE ON ITS OWN

NO CFSM OBSERVED FOR FOOD SERVICE ESTABLISHMENT (EXPIRED 2022) C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation

OWNER/REPRESENTATIVE WAS SUPPOSED TO TAKE TEST IN 2023 BUT DID NOT; FACILITY HAS UNTIL JULY 18 TO OBTAIN CFSM CERTIFICATION

PIC NOT ABLE TO DEMONSTRATE KNOWLEDGE OF THE 5 SYMPTOMS/6 ILLNESSES THAT EMPLOYEES MUST REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING/DIAGNOSED WITH THEM.

C/A: PIC shall be able to explain how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. PIC shall be able to describe the symptoms associated with the diseases that are transmissible through food

EHS DISCUSSED THIS WITH PIC AND DIRECTED PIC TO THE EMPLOYEE HEALTH AGREEMENT WHERE ALL SYMPTOMS AND ILLNESSES ARE LOCATED

PIC NOT ABLE TO DEMONSTRATE AWARENESS OF THIER RESPONSIBILITY TO REPORT TO THE LOCAL HEALTH DEPARTMENT IF AN EMPLOYEE IS DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES.

C/A: The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced, or

2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi

EHS DISCUSSED THIS RESPONSIBILITY WITH PIC

NO CFSM OBSERVED FOR FOOD SERVICE ESTABLISHMENT (EXPIRED 2022)

C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM to ensure food safety is being managed within the food service establishment during all hours of operation

OWNER HAS PROVIDED PROOF OF PURCHASE FOR THE SERVSAFE FOOD SAFETY MANAGER CERTIFICATION TO BE TAKEN

OBSERVED FRUIT FLIES IN BAR AREA

C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and

4. Eliminating harborage conditions.

OBSERVED DICED TOMATOES AND SLICED TOMATOES COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: DISCARDED

DID NOT OBSERVE ANY VERIFICATION OF TRAINING IN THE 9 FOOD ALLERGENS FOR STAFF

C/A: PIC SHALL BE ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE TRAINED IN THE 9 FOOD ALLERGENS

EHS WILL FOLLOW UP WITHIN 72 HRS

NO CFSM OBSERVED FOR FOOD SERVICE ESTABLISHMENT (EXPIRED 2022)

C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM to ensure food safety is being managed within the food service establishment during all hours of operation

EHS WILL EMAIL OWNER AND FOLLOW-UP WITHIN 72HRS; EHS WILL GIVE FACILITY 15 DAYS TO PROVIDE PROOF OF PURCHASE FOR THE COURSE TO BE TAKEN

PIC NOT ENSURING ALL FOOD SERVICE EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD

C/A: THE PIC SHALL BE ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD

EHS WILL FOLLOW UP WITHIN 72 HRS

OBSERVED HAND SINK AT BAR NOT REACHING AT LEAST 100F

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet

EHS WILL FOLLOW UP WITHIN 72HRS

NO HAND CLEANSER OBSERVED AT HAND SINK IN BAR AREA

C/A: HAND CLEANSER SHALL ALWAYS BE PROVIDED AT ALL HAND SINKS WITHIN A FOOD SERVICE FACILITY

COS: SOAP PROVIDED

NO PROCEDURES OR DISINFECTANT OBSERVED IN FACILITY FOR THE CLEAN UP AND DISPOSAL (& DISINFECTING) OF VOMIT/FECAL INCIDENTS

C/A: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service 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.

EHS PROVIDED PROCEDURES, WILL FOLLOW UP IN 72HRS FOR PROPER DISINFECTANT

OBSERVED 2 CONTAINERS OF FLOUR/BATTER STORED UNCOVERED AND UNPROTECTED ON CART NEAR PREP TOP COOLER IN MAIN KITCHEN. OBSERVED HORSERADISH STORED UNCOVERED AND UNPROTECTED IN WIC. OBSERVED BACON STORED ON SMALL OVEN IN MAIN KITCHEN UNCOVERED AND UNPROTECTED. OBSERVED SOUTHWEST CHICKEN EGG ROLLS AND BAKED PRETZELS STORED EXPOSED AND UNPROTECTED IN REACH IN FREEZER IN MAIN KITCHEN.

C/A: ALL FOOD SHALL BE COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED

OBSERVED SODA DISPENSING NOZZLES IN BAR AREA WITH AN ACCUMULATION OF MOLD BUILD UP. OBSERVED MOLD BUILD UP IN BULK ICE MACHINE IN MAIN KITCHEN AREA.

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: NOZZLES AND INSIDE ICE MACHINE CLEANED AND SANITIZED

OBSERVED TWO WORKING SPRAY BOTTLES IN BACK KITCHEN WITH NO COMMON NAME OF CHEMICALS INSIDE

C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material

COS: LABELS PLACED ON CONTAINERS

OBSERVED WIPING CLOTHS STORED IN SANITIZER BEING MAINTAINED AT 0PPM (QUAT SOLUTION)

C/A: FOOD SERVICE FACILITY SHALL ENSURE THAT WIPING CLOTHS ARE STORED SUBMERGED IN SANITIZING SOLUTION BEING MAINTAINED AT THE PROPER CONCENTRATION FOR SANITIZING SURFACES

COS: SOLUTION RE-MADE WITH BLEACH SOLUTION (100PPM)