WATER STREET STATION

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; Observed no signed documentation of employee illness- health policy.

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. Observed no written procedures for cleanup of fecal/ vomit events. Observed no apron and no face shield onsite.

Employee Health

Adequate handwashing sinks, properly supplied and accessible

5-202.12 (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. restroom handwashing sink Observed water temperature at 75F. Sink has on demand water heater plumbed to supply line. Observed heater does not power on. Handwashing is the only handwashing sink for the facility.

Preventing Contamination by Hands

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. ice scoop ware washing setup Observed no test strips.

Utensils, Equipment and Vending

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. handwashing sink Observed on demand water heater not functioning at time of inspection. Observed water temperature of sink at 75F at time of inspection.

Physical Facilities