TERRITORIAL

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. No soap at the handwashing sink.

Preventing Contamination by Hands

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Handwashing sink did not have cold water.

Preventing Contamination by Hands

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Strainer was in handwashing sink. PIC stated that they are using it as a dump sink.

Preventing Contamination by Hands

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; PIC could not recite all reportable 5 symptoms and 6 illnesses that restrict/exclude a food worker. Signage was not located in facility. PIC could not locate documentation that employees have been trained on employee illness reporting requirements.

Employee Health

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. When asked about how PIC would clean up vomit or a fecal incident, PIC explained that they would wear gloves, use bleach, and discard mop head. Facility did not have written procedures onsite.

Employee Health

Adequate handwashing sinks, properly supplied and accessible

6-301.14 A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Handwashing sinks did not have signs indicating that they are handwashing sinks and instructing employees to wash their hands.

Preventing Contamination by Hands

Adequate handwashing sinks, properly supplied and accessible

6-301.13 A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK as specified under §§ 6-301.11 and 6-301.12 and 5-501.16(C). Mop sink has a soap dispenser installed next to it.

Preventing Contamination by Hands

Food-contact surfaces: cleaned and sanitized

4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Inside of ice machine had visible build up of orange/pink material on the white panel. Condensation was dripping onto ice. Sides of interior of ice machine bin had a buildup of dark mold-like material.

Protection from Contamination

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 Knives for cutting bar fruit are stored in the gap between two sinks. This location is not able to be easily cleaned and sanitized. Ice scooper for ice machine was stored on carboard.

Proper Use of Utensils

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. PIC could not locate test strips for sanitizer for 3-compartment sink.

Utensils, Equipment and Vending

Non-food-contact surfaces clean

4-602.13 NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Portion of walls inside walk in cooler had buildup of spilled liquid.

Utensils, Equipment and Vending

Sewage and waste water properly disposed

5-402.13 SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW. PIC and employees stated mop water is discharged onto the ground behind the building.

Physical Facilities