Address: 144 S. Main St., Waynesville
Date of inspection: Aug. 23
Violations: Person in charge did not ensure that employees are informed in a verifiable manner of their responsibility to report information about their health. To prevent transmission of foodborne illness, the person in charge shall ensure that food and conditional employees are informed in a verifiable manner of their responsibility to report information about their health as it relates to diseases that are transmissible through food.
Person-in-charge did not ensure that the facility has written procedures for employees to follow when responding to vomiting or diarrheal events. Person in charge shall ensure that the FSO or RFE have written procedures for employees to follow when responding to vomiting or diarrheal events that involved discharge onto surfaces.
In-use utensils are improperly stored. Knives stored under countertop steamtable. Corrected. Knives taken to the three compartment sink during the inspection. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.
Observed improper storage of food items. Open box of breadsticks stored on the freezer floor. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
Observed floors, walls, and/or ceilings that were not constructed of approved materials. Unfinished drywall in the baking area, tiles missing under the refrigerator in the baking area, unfinished ceiling in the baking area. Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable; closely woven and easily cleanable carpet for carpeted areas; and nonabsorbent for areas subject to moisture.
Comments: Facility has 1 person who is level 2 food safety certified.