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What the inspector found

• 2-2A: .03(4)(a)(b)(c)(e)(f)PIC not aware of the symptoms and disease that need to be reported to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: PIC was advised on the symptoms and diseases that need to be reported to the health department.
• 2-2A: .03(1)(c)2,3,17PIC not aware of the symptoms or the diseases that they need to know about from employees. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was advised of the symptoms and diseases that employees need to let them know about.
• 2-2A: .03(2)(o)No signed employee health policies onsite. 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) Corrective Actions: PIC got all employees to read and sign employee health policy.
• 6-1C: .04(6)(d)Observed coleslaw and sliced tomatoes cooling at a rate that would not get it to 41 or below in 4 hours. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: PIC moved items to walk in cooler.
• 11C: .04(6)(c)Observed ground meat thawing in standing water that was temping at 83 degrees F Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC removed meat from water and placed meat in walk in cooler.
• 12B: .03(5)(h)Observed PIC handling raw meat with bracelets and watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC removed items from person.

As listed in the inspection report.