SUPER 8 AUSTELL - FOOD

Management knowledge, responsibilities, reporting — Inspector Note: The PIC could not provide, in a verifiable manner, that food employees and conditional employees are trained on the 5 reportable symptoms and 6 illnesses. PIC could not name the 5 symptoms and 6 illnesses employees are to report or PIC report to the health authority if an employee is diagnosed with a reportable illness. C/A: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: No hand soap observed or provided at handwashing sink. C/A: Hand soap or cleanser shall be provided at handwashing sink. COS: PIC placed soap at handwashing sink.

Adequate handwashing facilities supplied & accessible — Inspector Note: No hot water observed at only handwashing sink in facility at front food service. Hot and cold water are mixed valve, but only cold water knob works. Water temperature measured 77ºF. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet.

Adequate handwashing facilities supplied & accessible — Inspector Note: No paper towels or hand drying provision observed at handwashing sink. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a continuous towel system that supplies the user with a clean towel. COS: PIC placed paper towels at handwashing sink.

Response procedures for vomiting & diarrheal events — Inspector Note: The PIC could not provide a written procedure for cleaning or responding to an event involving the discharge of vomit or diarrhea. C/A: 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: EHS provided guidance and a written procedure, using chlorine, that the establishment can use in response to vomit and diarrhea events.