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02/09/2022
Inspection, Routine
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The facility did not have procedures for employees to follow when responding to vomiting or diarrheal events.
Corrective action: A handout was given to the person in charge that outlined the correct procedures for responding to vomiting and diarrheal events.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
2-301.14 When to Wash (P)
An employee was observed rinsing, washing and sanitizing dishes at the 3 compartment sink, and then prepping food with no hand wash in between.
Corrective action: The operator was instructed on proper "when-to-wash" procedures.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.14 Handwashing Signage (C)
The hand sink to the left of the kitchen entrance did not have a sign or poster that notifies employees to wash their hands.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Per the person in charge, the utensils in the barista area such as the steaming cups, mixing cups, measuring cups, and tongs were not cleaned at least every 4 hours.
Corrective action: The operator was instructed on proper cleaning frequency of utensils.
4-702.11 Before Use After Cleaning (P)
An employee was observed washing and rinsing syrup spouts at the three compartment sink, and putting them on the drying rack with no sanitizing step in between.
Corrective action: The operator was instructed to sanitize all food contact surfaces before use after cleaning.
4-703.11 Hot Water and Chemical-Methods (P)
An employee was observed washing and rinsing syrup straws in the 3 compartment sink, and then dipping the straws in sanitizer for less than 30 seconds.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Several bottles of Torani Real Fruit Smoothie mixture in the reach in below the blending station did not have a date of discard or a date of opening.
Corrective action: The person in charge was instructed on proper date marking procedures.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-202.11 Restriction-Presence and Use (Pf)
Several cans of paint were stored to the right of the dry storage racks near the walk-in fridge.
Corrective action: The operator was instructed that only poisonous or toxic materials that are required for operation and maintenance of the establishment shall be allowed in the establishment.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
The sanitizer bucket solution behind the drive-thru computer read less than 272 milliliters/litre residual lactic acid.
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