1: Pic unable to discuss reportable symptoms and diagnosis, how to properly clean food contact surfaces (employee stated only glasses are sanitized and concentration was between 10-50 ppm), or all food sources. Educated employee on symptoms and diagnosis and how to properly clean food contact surfaces. Emailing demonstration of knowledge fact sheet.
2: Employee health policy not posted and employee unable to discuss symptoms or diagnosis. Provided employee with employee illness fact sheet, discussed with employee, then employee posted fact sheet on rif in the back.
6: Employee would change tasks several times without washing hands. Educated employee on hand washing.
8: Back hand sink being used as storage for big container of soap and stoppers for three comp sink. No soap was coming out of the soap dispensers at back hand sink.
37: Employee water bottle with seal broken sitting on counter in front of syrups.
43: Coffee stiring sticks at counter not wrapped or protected.
Additional Comments
A follow up inspection will be performed within 10 days to verify compliance of all priority item violations. A warning letter will be requested due to priority item violations 1 and 2 being noted on 2 consecutive inspection reports in a row. Provided applicable fact sheets to operator regarding observed priority item violations.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
COSRepeat
Observations
OUT
2 Management awareness, policy present
COSRepeat
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
COS
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
NA
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NA
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NA
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
43 Single-use/single-service articles; properly stored, used