2-103.11(O); Priority Foundation; No employee health policy/reporting agreements available for review. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure to PIC. CDI- provided educational material and Form 1-B. No points taken today. (First inspection since opening).
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11; Priority Foundation; No bodily fluid clean-up procedure available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- educational material provided. No point taken.
#21 · -1.50 demerits · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1); Priority; Rice in the hot holding unit was observed between 113 and 117F. Maintain TCS foods in hot holding at 135F or above. CDI- rice was reheated on the stove for continued hot holding.
7-102.11; Priority Foundation; Spray bottles of sanitizer and degreaser were observed without labels. Label working containers of toxic materials such as cleaners and sanitizers taken from bulk supplies. CDI- labels added.
#35 · -0.50 demerits · Approved thawing methods used
Corrected during inspection
3-501.13 (E); Core; Observed thawed ROP salmon sealed in its original packaging in the reach-in cooler. Reduced oxygen packaged (ROP) fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI- packs of salmon cut open.
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15; Core; A cucumber was cut through its plastic packaging and stored in the reach-in cooler. Wash fruits and vegetables prior to use and remove any stickers or wrappings. CDI- discussed proper washing of fruits and vegetables with PIC. No point taken