Correction: The dish machine was primed, and ran several times, and began to produce adequate chlorine.ģ-501.16 (A)(2) and (B) Priority Potentially hazardous cold held foods shall be kept at 41 F or less. Observed chlorine sanitizer in the dish machine to be too weak. Correction: Explanation of proper hand sink usage.Ĥ-501.114 Priority Chemical sanitizers shall be maintained at the appropriate concentration. Observed an employee dump coffee down the front area hand sink. Correction: The cheese was discarded.ĥ-205.11 Priority Foundation Hand sinks shall only be used for hand washing.
Observed an employee touching cheese with their bare hands. Correction: Written procedures were provided during the inspection, and new 2017 Food Code Requirements were explained.ģ-301.11 Priority Employee shall not touch ready to eat foods with their bare hands. Correction: The policy was provided during the inspection.Ģ-501.11 Priority Foundation Written vomiting and diarrheal event clean up procedures shall be available in the establishment. The facility was unable to provide the new 2017 employee health agreement.
2-201.11 (A), (B), (C), and (E) Priority The person in charge has a duty to inform employees of their responsibility to report certain health conditions as they relate to foodborne illness.
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