Railhouse Tavern

Observed manager lacking proof of Food Manager Certification.511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed handwash sink not accessible for employee use at all times.511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf. Explained to PIC, that a proper handwashing sink must be available for food service employees to use at all hours of business of operations.

Observed most recent inspection report not prominently displayed for public viewing. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC to post inspection report in prominent location as stated in the Rules.

Observed manager lacking proof of Food Manager Certification.511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed hand washing sink in the main kitchen with dishes in it. A handwashing sink was not being maintained so that it was accessible at all times for employee use.511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (o) Using a Handwashing Sink: A handwashing facility may not be used for purposes other than handwashing. PIC cleared dishes out of the handwashing sink.

Observed no employeed certified food safety manager on staff. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. PIC to obtain a certified food safety manager.

Observed hand washing sink in kitchen not in operation. A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC to have hand sink repaired and back in operation.

Observed most recent inspection report not prominently displayed for public viewing. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC to post inspection report in prominent location as stated in the Rules.

Observed floor in kitchen area with damaged tiles and exposed wood. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. PIC to have the floor repaired.