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2-2E: .03(6)Facility uses bleach as their effective sanitizer for their clean up kit. Facility did not have bleach on site. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
Corrective Actions: Employee purchased bleach during inspection.
4-2B: .05(6)(n)Employee washing dishes in the dish machine with a chlorine sanitizer concentration of 0ppm. Facility did not have anymore containers of chlorine sanitizer for the dish machine and no bleach for the 3 compartment sink. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: Employee purchased bleach during inspection and set up the sanitizer compartment at the 3 compartment sink to a chlorine sanitizer concentration of 100ppm. Dishes were washed and rinsed in the dish machine and sanitized at the 3 compartment sink.
12D: .04(4)(g)Observed employee wash a raw onion in the back handwashing sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: Onion was washed in the vegetable sink.
14A: .04(4)(k)Facility using single use cups as utensils for scooping out seasonings in bulk containers (rim of single use cups in direct contact with food) During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: Single use cups were discarded. Discussed with person in charge that the handles of in use utensils cannot come in direct contact with food.
NOTE: All cold holding temperatures in compliance.
NOTE: Facility uses vanilla extract.
**2nd consecutive REPEAT violation on a routine inspection for sanitizer concentration of food contact surfaces too low (4-2B). 3 consecutive REPEAT violations on a routine inspection may result in food service permit SUSPENSION.**
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