Tea Leaf and Creamery

Violations (8)

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

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

  2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Observations: Observed facility did not currently have an employee acknowledgement for reporting foodborne illness symptoms to management. They have a verbal callout policy. Observed facility to not have nasty five big six illness handout posted. 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; Corrective Actions: Facility shall ensure that they have an employee acknowledgement for reporting foodborne illness symptoms and big six illnesses to management for exclusion or restriction from handling food. Implement FDA compliant employee illness acknowledgement for reporting illness by next routine inspection.

  Employee Health

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

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. FOOD PREP / HAND WASHING SINK prep sink being used for hand washing. soap - towel dispensers located at this sink. There is a hand sink located in counter that had utensils stored in sink.

  Preventing Contamination by Hands

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

  Food-contact surfaces: cleaned and sanitized

  4-602.11 (C) Except as specified in (D) of this section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD­CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. BLENDER PITCHERS blender pitchers not being washed - sanitized when required after use / within 4 hour maximum. observed blender top lid with debris accumulated

  Protection from Contamination

• fea55b50-3bfd-462a-a8cf-1b18ed29025dCritical

  Toxic substances properly identified, stored, and used; held for retail sale, properly stored

  7-202.12 POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, OVER THE COUNTER PEST CONTROL PRODUCTS cannot be used / stored in a food facility

  Food/Color Additives and Toxic Substances

• 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. FOOD PROTECTION food stored: under exposed drain line from hand sink. food / storage shelving located immediately next to mop sink

  Prevention of Food Contamination

• 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: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD­CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; ICE SCOOP stored in bin handle contacting ice

  Proper Use of Utensils

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

  Warewashing facilities, installed, maintained, used, test strips

  4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. TEST STRIPS not provided for sanitizer in use

  Utensils, Equipment and Vending

• 7f5ee7dd-6b43-46f1-802b-e968572e37d3

  Plumbing installed; proper backflow devices

  5-205.15 A PLUMBING SYSTEM shall be: (B) Maintained in good repair. HAND SINK no water dispensing from faucets [ hot & cold ]

  Physical Facilities