Oro Valley Bagels and Coffee

Violations (7)

• 73c6baac-6b5a-4d98-93ad-b527c37f23caCritical

  Hands clean and properly washed

  2-301.11 FOOD EMPLOYEES shall keep their hands and exposed portions of their arms clean. WHEN HAND WASHING REQUIRED discussed required hand washing after handling raw / shell eggs required after gloves removed

  Preventing Contamination by Hands

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCritical

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-201.11(B) The PERSON IN CHARGE shall notify the REGULATORY AUTHORITY when a FOOD EMPLOYEE is: (1) Jaundiced, Pf or (2) Diagnosed with an illness due to a pathogen as specified under Subparagraphs (A)(2)(a) - (f) of this section. Pf EMPL0YEE HEALTH KNOWLEDGE provided form 1B

  Employee Health

• dbcd6be4-db39-409b-b81f-13269e3a44ecCritical

  Clean-up of Vomiting and Diarrheal Events

  2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD 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. RESPONSE TO EVENTS

  Employee Health

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4

  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. MANAGER CERTIFICATION no observed certification , unable to verify

  Supervision

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918f

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). WIPING CLOTHS provide sanitizer bucket for storing in use wiping clothes, provide separate bucket for dining area / outside seating

  Prevention of Food Contamination

• 9a890e57-30b0-458a-914d-d0b2a3c85b55

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. TEST STRIPS required for sanitizer in use

  Utensils, Equipment and Vending

• ac4d8729-7293-408f-9966-99e563868c8d

  Toilet facilities: properly constructed, supplied, clean

  5-501.17 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. WASTE RECEPTACLE IN RESTROOM

  Physical Facilities