Mar 25, 2025
Routine
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(1)(c)2,3 - demonstration (pf)
The person in charge could not demonstrate awareness of the five symptoms that relate to diseases that are transmissible through food.
Symptoms were discussed with person in charge. A document containing two of the symptoms was provided at the time of inspection.
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
The vomiting or diarrheal response procedures do not 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.
A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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.
COS cleaning procedures were completed according to disinfectant provided at the time of inspection.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed salad mix with a discard date of 3.16.2025. COS salad was discard.
A food that requires datemarking shall be discarded if it exceeds 7 days
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed open cut leafy greens with no date marking.
COS items were voluntarily discarded.
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)
Observed plastic being used to stop drains at 3 compartment sink. Facility needs to obtain durable drain stoppers.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Facility unable to provide quat test strips, operator tested sanitizer buckets with a chlorine based test strip.
Based off the sanitizer, facility needs Quat ammonium test strips.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed the exterior of pans and cooking equipment (waffle iron) stored with food residue on the exterior portions.
COS waffle iron was discarded, pans were placed inside 3 compartment sink and cleaned.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.