Aviva

Food properly labeled; original container — Inspector Note: observed several containers in the RIC of the main kitchen without proper labeling with the common name of the food that's in the containers in question. CA: PIC was advised to place labels on the containers.

Management knowledge, responsibilities, reporting — Inspector Note: observed the establishment failed to provide employee health agreement forms. PIC was sent the documents via email and required to have all staff sign and have document accessible upon next inspection.

Food properly labeled; original container — Inspector Note: observed several squeeze bottles on the front food service line and in the RIC without proper labeling with the common name of the food that's in the containers in question. CA: PIC was advised to place labels on the containers. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: observed the establishment failed to present a valid food service permit. CA: PIC was informed to obtain a valid food service permit. legal notice was issued.

PIC present, demonstrates knowledge, performs duties — Inspector Note: During routine inspection, EHS observed that there was no PIC present and the staff was unable to demonstrate knowledge to questions asked related to the prevention of foodborne illnesses. 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.

PIC present, demonstrates knowledge, performs duties — Inspector Note: observed no manager present during the inspection.here must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:

Management knowledge, responsibilities, reporting — Inspector Note: observed the establishment failed to provide employee health agreement forms. PIC was sent the documents via email and required to have all staff sign and have document accessible upon next inspection. Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; Pf 3. Describing the symptoms associated with the diseases that are transmissible through food