FUSION FLAVOR FOOD

Variance obtained for specialized processing methods — Inspector Note: Observed failure to obtain proper authorization before producing non-pasteurized juices in house for bottling. 511-6-1.05(b) - Documentation of Proposed Variance and Justification (Pf) (b) Documentation of Proposed Variance and Justification. Before a variance from a requirement of this Chapter is granted by the Department, the information that shall be provided by the person requesting the variance and retained in the Department’s file on the food service establishment includes: 1. A statement of the proposed variance of the Chapter requirement citing relevant rule and subsection numbers; Pf 2. An analysis of the rationale for how the potential public health hazards and nuisances addressed by the relevant rules and subsections will be alternatively addressed by the proposal; Pf and 3. A HACCP plan if required that includes the information specified under DPH Rule 511-6-1-.02 (6) as it is relevant to the variance requested. Pf Juices shall be withheld from sale until proper authorization has been granted.

Food properly labeled; original container — Inspector Note: Observed failure to properly identify food item by common name. Observed bin of white substance in facility. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) 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. PIC labeled as sugar

In-use utensils: properly stored — Inspector Note: Observed failure to properly store in use utensils in between uses. Observed scoop stored in bin of sugar with out proper handle. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)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; PIC removed scoop

Insects, rodents, and animals not present — Inspector Note: Observed failure to protect outer openings from potential intrusion of pests. Observed upon arrival front door left wide open as well as back door left open. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC closed doors

Management knowledge, responsibilities, reporting — Inspector Note: Observed failure to provide in a verifiable manner evidence that all employees are aware of reportable diseases. 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) 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 PIC provided with DPH copy of reportable diseases.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed failure to provide procedures for clean up of vomit or diarrhea. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) 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.

Proper cold holding temperatures — Inspector Note: Observed failure to maintain TCS foods at or below 41F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below PIC discarded foods

Proper hot holding temperatures — Inspector Note: Observed failure to maintain TCS foods at or above 135F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. PIC discarded foods.