CURBING YOUR APPETITE

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No policy could be found. As this is first inspection, a copy was left on site and it was posted on the refrigerator.

2-301.15 Only wash hands in handwashing sink. -PF PIC washed hands in the 3 compartment sink. She moved to hand sink when directed. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P No drying method was available upon arrival. Paper towels were obtained and employees were able to properly wash hands. Discussed need for better handwashing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Upon entry, observed employee cutting sweet potatoes with no barrier (e.g. gloves). Stopped. He washed hands and then continued cutting. The sweet potatoes are to be boiled and will reach a temperature above 165F so did not require a discard.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels were available in the facility. Paper towels were obtained and added to the hand sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed large dry good food bags ripped open and unable to be sealed properly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Advised PIC that the bays should be wash, rinse, then sanitize. Sanitize bay was filled and Quat tablets were used. Per bottle, it must be 200ppm. It was reading 100ppm or less. Two more tablets were added to sanitizer. Reached 200ppm. If using bleach, 50-200ppm chlorine is required. Facility has both types of test strips. Either option may be used. Just don’t mix the two.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies. Keep doors closed when not in use to help prevent entry.

4-501.16 (A) Do not use a warewashing sink for handwashing. PIC began washing hands in utensil wash sink. Moved to hand wash sink. See #8.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed old day dot sticker and bar code sticker on pans. Remove.