The Food Trap

Observed facility lacking employee health policy. 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. COS: PIC was provided with a copy of an employee health agreement.

Observed facility lacking clean-up procedures for vomiting and diarrheal events. 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: PIC was provided with copy of proper clean-up procedures.

Observed facility lacking test strips for sanitizer. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. POC: PIC will order test strips to measure sanitizing solutions. Must correct within 10 days.

Observed ice scoop handle touching ice in bulk ice-producing machine. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Ice scoop was placed in ice with handle facing up above ice.

Foods in glass front cooler, rear of facility are holding foods above 41°F (sausage 52°F, raw bacon 54°F, cooked burger patty 55°F). All TCS foods must be held at 41°F or below. Manager has technician scheduled to come service refrigeration unit, will discontinue use until unit is shown to hold proper temperatures.