Covenant Community

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired food service permit posted. Corrective action - PIC advised to pay permit fee as soon as possible and post current permit for public view. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Certified Food Protection Manager — Inspector Note: Observed expired food safety certificate posted in the facility. Corrective action - PIC advised to have food safety manager certification renewed and keep valid certificate posted on site. 511-6-1.03(3)(c) - Certification Documentation (Pf) 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. 4. The certification is not transferable between persons.

In-use utensils: properly stored — Inspector Note: Observed cups used to scoop sugar stored inside sugar container. Corrected on site - dispensing cups relocated to clean container. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food residue on blade of can opener at prep table. Corrective action - PIC advised to have can opener cleaned before being used again. Equipment food-contact surfaces and utensils shall be clean to sight and touch.