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2-1C: .04(4)(a)1,2,3PIC handled crepe with bare hands. // Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P)
Corrective Actions: Crepe discarded. //
2-2A: .03(1)(c)2,3,17PIC not aware of what foodborne illnesses to report to the health authority. // Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)
Corrective Actions: Redirected PIC to employee health policy assessment poster . //
2-2B: .03(5)(j)1&2Personal drink stored on prep table. Coke with straw stored on prep table. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Drinks discarded. //
2-2D: .07(3)(a)Soap not dispensing from soap dispenser. // Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Corrective Actions: Had person in charge restock and fix soap dispenser. //
8-2B: .07(6)(c)Chemicals stored with food and food service supplies (e.g., bleach, disinfectant, lyson, fuel lighters, Windex). // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)
Corrective Actions: Chemicals relocated to an approved location. //
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Thermometer calibration check: 32.4F, 31.8F (Thermapen/DeltaTRAK). Cold holding items assessed at 41F or less.
Additives: food coloring, extracts, flavorings.
Correct by August 31, 2022:
1. Clean floors in the freezer.
2. Replace damaged lining inside of chest freezer.
Ensure ice blocks and ice cream in freezers remain covered.
Routine inspection due before December 31, 2022.