Anselm House

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

The Employee Illness Log could not be found at time of the inspection. A new log was provided electronically. Ensure the log is used to record when employees stay out of work with vomiting or diarrhea, and keep the log available.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

No temperature strips / stickers (calibrated for 160F) or immersible, irreversible thermometer was available to test the rack temperature of the hot water sanitizing dish machine. Provide one of these items.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

Inspector’s notes

Observed inside surfaces of the ice maker dirty with mold. Clean the ice maker as often as needed to keep the surfaces clean.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Post the Certified Food Protection Manager certificate.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.