High Caliber Nutrition

Violations (7)

• 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.

  Employee Health

• 631d7d74-517f-4a64-834e-88d666810fb7CriticalCorrected on site

  Proper use of restrictions and exclusions

  2-201.11 (F) A FOOD EMPLOYEE shall: (1) Comply with an EXCLUSION as specified under 2-201.12(A) - (C) and Subparagraphs 2-201.12(D)(1), (E)(1), (F)(1), (G), or (H)(1) and with the provisions specified under 2-201.13(A) - (H); P or (2) Comply with a RESTRICTION as specified under Subparagraphs 2-201.12(D)(2), (E)(2), (F)(2), (G), (H)(2), or 2-201.12 (H), (I), or (J) and comply with the provisions specified under 2-201.13(D) - (J).

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  6-301.11 Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. The soap dispenser has fallen off the wall for the hand sink in the back room and was stored over the 3-compartment sink, out of reach.

  Preventing Contamination by Hands

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. There is debris on the drain board of the sanitizer basin of the 3-compartment sink.

  Protection from Contamination

• 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. Unable to verify certification.

  Supervision

• 0e17818e-7dc1-451d-afd9-2e6f7567fd80Corrected on site

  In-use utensils; properly stored

  3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (E) 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 The handle of the scoop was in direct contact with ice in the bin. Scoops were in direct contact with the top of the ice machine.

  Proper Use of Utensils

• f45929eb-0306-418b-8506-9fd7fc5a77e9

  Contamination prevented during food preparation, storage, and display

  3-305.11 (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Several cases of canned beverages were stored in direct contact with the floor in the back room.

  Prevention of Food Contamination