CLARKSTON INTERNATIONAL BIBLE CHURCH

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no PIC in the facility during inspection. CA: here must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:

Certified Food Protection Manager — Inspector Note: Observed no document for certified food safety manager (CFSM). CA: Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Advised a NOV will be issued for CFSM to be enrolled in within 5 days.

Management knowledge, responsibilities, reporting — Inspector Note: Employee unable to provide employee health reporting agreement. CA: 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; Advised employee all active employees must sign employee health reporting agreement within 5 days.

Response procedures for vomiting & diarrheal events — Inspector Note: Employee was unable to provide procedures for clean up of vomit and diarrheal events. The PIC was not present during inspection. CA: (6) Responding To Contamination Events. 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. Advised employee PIC must have a policy for responding to vomit or diarrheal events.

Food separated and protected — Inspector Note: Observed raw ground beef stored directly on top of ready to eat beef hot dogs. And raw chicken stored directly next to pork bacon. CA: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (III) Preparing each type of food at different times or in separate areas;

Proper date marking and disposition — Inspector Note: Observed a container with pineapples and gravy stored in 2 door reach in cooler with no date mark. CA: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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.