Observations & Corrective Actions

5-202.12(A) VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically: BARISTA HANDWASHING SINK HOT WATER FAUCET IS DAMAGED AND SINK DOES NOT PROVIDE HOT WATER
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. DISCUSSED WITH PIC, IF SWAPPING HANDWASHING STATION WITH DUMP SINK IN BARISTA AREA, ENSURE THAT DESIGNATED HANDWASHING SINK IS USED EXCLUSIVELY FOR HANDWASHING AND IS ALWAYS ACCESSIBLE FOR HANDWASHING. NOTES FROM 7/2 REINSPECTION: HANDWASH SINK FAUCET HANDLE HAS BEEN REPAIRED AND SINK HAS HOT AND COLD MIXING FAUCET

3-501.19(A)(B)(2)(C)(2,3) VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically: BUTTER IS HELD OUT OF TEMPERATURE CONTROL DURING BREAKFAST SERVICE WITHOUT A MARKING PROCEDURE IN PLACE TO ENSURE TIME AS A PUBLIC HEALTH CONTROL IS PROPERLY IMPLEMENTED. COFFEE CREAMER FOR EMPLOYEE SELF-SERVICE IS ALSO HELD OUT OF TEMPERATURE CONTROL WITHOUT A FORMAL MARKING PROCEDURE IN PLACE.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority on request. If time as a public health control is used up to a maximum of 4 hours is used, food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. If time as a public health control is used up to a maximum of 6 hours food shall be monitored to ensure the warmest portion of the food does not exceed 70°F during the 6-hour period. Food shall be marked or otherwise identified to indicate the time when the food is removed from cold holding at 41°F and the time that is 6 hours past the point in time when the food is removed from 41°F cold holding temperature control. DISCUSSED WITH PIC. ENSURE THAT FOODS HELD USING TIME AS A PUBLIC HEALTH CONTROL ARE MARKED/TRACKED TO ENSURE THAT THEY ARE DISCARDED IF NOT USED WITHIN 4 HOURS. CAN USE TIMERS, STICKERS, WHITE BOARD, ETC TO MARK. IF USING TIME AS A PUBLIC HEALTH CONTROL, PROVIDE BREIF WRITE-UP TO DOCUMENT PROCEDURE USED, ENSURE WRITTEN PROCEDURE IS AVAILABLE UPON REQUEST. NOTES FROM 7/2 REINSPECTION: WRITTEN PROCEDURE IS AVAILABLE DURING INSPECTION AND FOOD ITEMS LEFT OUT OF TEMPERATURE CONTROL ARE MARKED ON A LAMINATED PAPER AS TO WHEN THEY ARE OUT OF TEMPERATURE CONTROL AND WHEN THEY MUST BE DISCARDED.