CALIFORNIA SCOOPS

Violations (5)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

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

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the 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 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: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; The Person In Charge stated that employees are currently not given a formal, written training on employee health policies, nor are they required to sign a Form 1-B demonstrating knowledge of the five symptoms of illness that require exclusion from the facility.

  Employee Health

• dbcd6be4-db39-409b-b81f-13269e3a44ecCriticalCorrected on site

  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. Did not observe a clean-up kit for vomiting and diarrheal events. The Person In Charge stated that they would wear gloves when cleaning up the bodily fluids, but that they would use the same mop and just discard the dirty water.

  Employee Health

• 73c6baac-6b5a-4d98-93ad-b527c37f23caCriticalCorrected on site

  Hands clean and properly washed

  2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE­SERVICE and SINGLE-USE ARTICLES and: (H) Before donning gloves to initiate a task that involves working with FOOD; Observed an employee collect cash from the customer and donning gloves without washing their hands first.

  Preventing Contamination by Hands

• 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. The Person In Charge stated that employees prepare the sanitizing solution by hand using water and bleach. The Person In Charge stated that they using a measuring cup to measure the amount of water for the solution but that they currently do not have a method of testing the concentration of the sanitizer in the solution. The Person In Charge stated they currently do not have test strips in this facility.

  Utensils, Equipment and Vending

• 33d8bcce-81d2-4520-b96f-06b8a8cdaebb

  Hot and cold water available; adequate pressure

  5-103.11 (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Observed the hot water temperature to be at 86F.

  Physical Facilities