SMYRNA VILLAGE

Contamination prevented during food preparation, storage, display — Inspector Note: observed box of green beans stored on the floor in main kitchen area. CA: Except as specified in paragraphs 2 and 3 of this subsections, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Management knowledge, responsibilities, reporting — Inspector Note: No evidence or documentation of employees' reporting illness or disease/infection to person in charge. CA: Food employees and conditional employees are 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. COS: EHS provided policy.

Certified Food Protection Manager — Inspector Note: No CFSM document is available. CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Management knowledge, responsibilities, reporting — Inspector Note: No evidence or documentation of employees' reporting illness or disease/infection to person in charge. CA: Food employees and conditional employees are 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. COS: EHS provided policy

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying paper towels or continuous roll of clean towels at the only handwashing sink in facility. CA: 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.

Proper date marking and disposition — Inspector Note: Observed several TCS foods prepared without date labels indicating discard date in reach in cooler. These items were held past 24hrs. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf COS: Discarded.