SWANN FOOD STORE health score and inspection history

Cease washing hands in food preparation, service sinks or any sink used for disposal of liquid waste.// PIC washed hands in 3-compartment sink.

Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment.// Clean up procedures not available.

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 for all employees.

(A)(2) Maintain TCS food at 41 F or below.// Sausage, cheese, egg patties, and other TCS foods in make table ranging in temperature from 45-51F. COS- PIC discarded.

Provide appropriate, readily accessible thermometer for verifying internal food temperatures. 4-302.13 (A) Provide a readily accessible thermometer for manual warewashing to measure washing and sanitizing temperatures.// No thermometer available.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Rodent droppings in cabinet underneath drink machine.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Residue accumulation on ceiling of beer cooler.

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)// Slime accumulation on beverage nozzles.