RED EYED MULE THE

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in sanitizer bucket with 0ppm QAC in front food service area. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration of 200-400ppm QAC. COS: Sanitizer remade to 200ppm QAC.

Response procedures for vomiting & diarrheal events — Inspector Note: Facility did not have written procedures or an EPA registered disinfectant effective against Norovirus available onsite. 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. Facility has 10 days to provide proof of proper disinfectant. EHS emailed PIC an example of written protocols.

Food stored covered — Inspector Note: Observed pork, hash, raw chicken breasts, sausage patties and links in cooler, blueberries and chorizo in the reach in cooler, and pooled eggs in the prep top cooler in the front food service area stored uncovered and unprotected from contamination. C/A Unless in the cooling process, all food must be stored covered to protect from contamination. COS: All food covered during the inspection.

Time as a public health control: procedures and records — Inspector Note: Observed pooled eggs cold holding above 41F in the front food service prep top cooler bottom cabinet and sausage patties hot holding below 135F in the front food service steam well. PIC stated food was to be held for four hours and discarded, however food was not labeled with proper time and date stamps. CA When using time as a public health control, food should be properly date and time marked to ensure it is being discarded at the 4 or 6 hour discard time. COS: Items were discarded and replaced with pooled eggs from walk-in cooler with a temperature of 41F and just cooked sausage patties with a temperature of 167F.