ROAM INNOVATIVE WORKPLACE

Plumbing installed; proper backflow devices — Inspector Note: Observed a leaking pipe underneath the hand sink in the main kitchen when water is ran. CA: Advised PIC . A plumbing system shall be repaired according to law; P and maintained in good repair.

Certified Food Protection Manager — Inspector Note: Observed facility with a registered CFSM (CERTIFIED FOOD SAFETY MANAGER). CA: Advised PIC . The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed. Facility has been given 30 days to provide receipt of registered exam within 30 days

Management knowledge, responsibilities, reporting — Inspector Note: Observed PIC unable to provide employee health policy. CA: Advised PIC he permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: CA: PIC has been provided a copy of the employee health agreement and asked to email copy of employees signed agreements via email

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towel accessible at the hand sink in the main kitchen. CA: Advised PIC Each 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 towel was replaced

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the high temp dish machine unable to reach a minimum of 170*F. CA: Advised PIC Hot Water Sanitization Temperatures. If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171ºF (77ºC) or above. CA: PIC has been advised to discontinue using the dish machine until served and provide a follow-up email when repairs are made