SPARK - FOOD

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Previous routine inspection displaying score of 87 posted for public view. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Food properly labeled; original container — Inspector Note: Observed gallon of milk labeled 12/28 at expiration date inside of Reach in Cooler at Back of House. C/A: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date COS: Discarded

Thermometers provided and accurate — Inspector Note: No thermometer to check TCS foods provided. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No testing kit or strips provided for sanitizer at 3 comp sink at Back of House. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC not CFSM certified and unable to answer inspector questions correctly. Specifically PIC not aware of minimum cold holding temperature, proper sanitizer concentration, employee health policy, vomit and fecal clean up procedure and disinfectant, supplier of hardboiled eggs. Several priority items marked out of compliance. C/A:1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Certified Food Protection Manager — Inspector Note: NO CFSM CERTIFICATE OBSERVED C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection

Management knowledge, responsibilities, reporting — Inspector Note: PIC unable to provide documentation to show that food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed paper towels at back of house hand sink empty. C/A: ach handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels provided

Response procedures for vomiting & diarrheal events — Inspector Note: PIC not able to provide procedures for vomit and fecal events or EPA disinfectant. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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.

Proper cold holding temperatures — Inspector Note: See asterisked TCS foods items above 41 F. C/A: TCS foods being cold held shall be 41 F or below. COS: Discarded. PIC shall provide sufficient commercial equipment to maintain TCS food products on buffet line

Toxic substances properly identified, stored, used — Inspector Note: Observed several spray bottles stored and beside bottle drinks on shelf in Back of House. Observed 2 bottles of peroxide stored above bottled drinks in Back of House storage area. C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles