ESSENTIAL BOWLS

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: FACILITY HAS NO TESTING STRIPS TO ENSURE THE PROPER CONCENTRATION OF SANITIZER IS PREPARED. Testing strips were for Quat not Cl C/A Warewashing Equipment, Clean Solutions. The wash, rinse, and sanitize solutions shall be kept clean. (i) Manual Warewashing Equipment, Wash Solution Temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf COS Facility has 10 days to correct the violation and send prof to EHS

Insects, rodents, and animals not present — Inspector Note: Observed numerous gnats throughout the facility in the main kitchen and in the storage area. C/A Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. COS: Facility has 10 days to correct the violation

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: OBSERVED NO INSPECTION REPORT POSTED ON THE FACILITY. 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 COS: FACILITY HAS 3 DAYS TO CORRECT THE VIOLATION

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: FACILITY HAS NO TESTING STRIPS TO ENSURE THE PROPER CONCENTRATION OF SANITIZER IS PREPARED. C/A Warewashing Equipment, Clean Solutions. The wash, rinse, and sanitize solutions shall be kept clean. (i) Manual Warewashing Equipment, Wash Solution Temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F (43°C) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf COS Facility has 10 days to correct the violation and send prof to EHS

Physical facilities installed, maintained, and clean — Inspector Note: OBSERVED MISSING TILES IN THE FRONT SERVICE AREA (BEHIND THE CASH REGISTER) AND AT THE EXIT AREA NEXT TO THE TRASH CAN IN THE MAIN KITCHEN AREA. C/A Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. COS: FACILITY HAS 10 DAYS TO CORRECT THE VIOLATION AND REPAIT THE FLOOR AS IT CAN BECONE A TRIPPING HAZZARD

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee cellphone on the counter next to the weight scale and the single use plastic to go covers. C/A Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Cell phone was removed from the counter

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC failed to answer correctly to EHS's questions regarding a key drop, allergy, employee health policy regarding the 5 symptoms and 6 illnesses that she has to report to the employer. Employee failed to explain correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment C/A Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. COS: ALL EMPLOYEES MUST NOT ONLY SIGN THE POLICY BUT BE TRAINED TO KNOW WHICH ARE THE 5 SYMPTOMS AND 6 ILLNESSES THEY HAVE TO REPORT TO EMPLOYER

Certified Food Protection Manager — Inspector Note: FACILITY WAS MADE AWARE THAT THE RISK TYPE HAS CHANGED THEREFORE THEY NEED TO HAVE A SERV SAFE CERTIFICATE IN THE FACILITY. 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. Pf FACILITY HAS 30 DAYS TO GET ONE. EHS WILL FOLLOW UP TO ENSURE THIS WAS DONE

Management knowledge, responsibilities, reporting — Inspector Note: THERE WA NO VERIFYABLE MANNER IN THE FACILITY AS TO HOW THE EMPLOYEES WERE BEING TRAINED ON THE 5 SYMPTOMS AND 6 ILLNESSES THEY HAVE HAVE TO REPORT 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 COS: FACILITY HAS 10 DAYS TO PROVIDE EVIDENCE TO EHS

Response procedures for vomiting & diarrheal events — Inspector Note: OBSERVED NO PROCEDURE AS TO HOW TO CLEAN A FECAL AND DIAHREAL EVENT NOT DOES THE EMPLOYEE KNOW HOW TO PREP THE PROPER CONCENTRATION OF DESINFECTANT. C/A Responding To Contamination Events. 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.Pf COS: FACILITY HAS 10 DAYS TO HAVE A WRITTEN PROCEDURE AS WELL AS THE PROPER SUPPLIES

Food stored covered — Inspector Note: OBSERVED A CONTAINER WITH FROZEN PINEAPPLE AND A CONTAINER OF FROZEN BANANA IN THE FREEZER CHEST IN THE STORAGE AREA THAT WAS UNCOVERED. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: FOOD WAS COVERED

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED EMPLOYEE WASHING THE CUTTING BOARD AT THE SINK AREA WITHOUT AND SANITIZER IN THE SINK. C/A Sanitization of Equipment and Utensils. (a) Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P COS: EMPLOYEE WAS DIRECTED TO PREPARE THE SANITIZER AND TO SANITIZE THE BOARD