DECATUR CHEVRON health score and inspection history

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// Employee health policy not available.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.// Heavily soiled pan stored above pizza oven.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Sausage biscuits in hot holding ranging in temperature from 122F-127F. COS- employee discarded.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gasket on back beer cooler/cave door.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Bottom of hand sink in back of facility is leaking.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use// NOV#EH16001785 (continuous use food contact surfaces cleaned to sight and touch)- ice chute soiled with residue and employee present states beverage nozzles are only getting cleaned every Wednesday, once per week)- extended

JCDH 2.2 Provide food safety training for all food handlers as required. JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// NOV#EH16001783 (food safety training)- employee present still does not have food safety training- extended

Store food at least 6 inches above the floor.// Boxes of food items stored directly on floor in back of facility.

Provide access to hand sinks at all times.// Hand sink in back of facility is blocked by stack of crates, boxes, and stacks of product. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at hand washing sink in back of facility. 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.// No hand soap at hand sink in back of facility.

Provide appropriate, readily accessible thermometer for verifying internal food temperatures.// No food thermometer available.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Shelf with dicer and other utensils, interior of reach-in freezer, and interior of make table soiled with debris.

JCDH 2.2 Provide food safety training for all food handlers as required.// Employee present does not have food safety training.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Beverage nozzles soiled with black residue.