Red's Lake

2-2A: .03(2)(m)There was no documentation on-site that food employess have been informed of what symptoms and illnesses to report to the person-in-charge. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

11D: .05(3)(g)No thermometer for taking food temperatures was present on-site. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

12D: .04(4)(g)Tomatoes and onions had been cut without being washed in a vegetable preparation sink. There is currently no vegetable preparation sink on-site. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Cut tomatoes and onions were discarded. No whole vegetables will be cut on-site until a vegetable sink that meets the requirements in the regulations is installed. One of the staff discussed installing a second faucet on the two compartment hand washing sink. This will be adequate as a vegetable preparation sink as long as there is a metal or plastic divider installed between the two compartments and the two faucets so this setup will function as two separate sinks one for hand washing and one for vegetable washing. Also, pre-washed and cut vegetables in a sealed container bought from an approved source such as a grocery store is acceptable as well.