OLE RESTAURANT LOUNGE

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed improper cooling cooling methods with prepped/cooked TCS (Time control for safety) foods in the walk in cooler. Informed person in charge that cooling methods can be done by placing food food in shallow pans, using ice bath and placing food in the cooler/freezer by loosely covering or uncover the food items to cool. COS: Food items was loosely uncovered.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the permit fees to be unpaid for food service permit. CA: Informed person in charge that food service permit must be paid every first of July.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the shelves rack to be rusty. CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed toilet bathrooms to be open. CA: Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

Management knowledge, responsibilities, reporting — Inspector Note: The person in charge could not provide a proper documentation for employee health agreement form. CA: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or (v) A lesion containing pus such as a boil or infected wound that is open or draining and is:(I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover