Fountain of Juice

Inspector notes: Observed facility without the proper test strips for checking concentration; chlorine test strips although the facility is using quaternary ammonium. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf EHS informed the PIC of the need to purchase the correct test strips.

Inspector notes: Observed facility without the proper test strips for checking concentration; chlorine test strips although the facility is using quaternary ammonium. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf EHS informed the PIC of the need to purchase the correct test strips.

Inspector notes: Observed portion cups used as scoops at the salad prep top. k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. EHS informed the PIC who removed the cups and placed scoops in the product.

Inspector notes: Observed plates/dishes(kitchen) and single service container(register) stored with the food contact surface exposed. (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination. EHS informed the PIC to flip the dishes or cover them to proctect the food contact surface.

Inspector notes: Observed visible light present at the base of the back door. (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior door...

Inspector notes: Observed male employee working with a bracelet on his wrist; PIC with watch on his wrist. PIC removed the watch before EHS could address the issue. (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. EHS informed the PIC that no jewelry is allowed except for a plain wedding band.

Inspector notes: Observed male employee making salads without a hair restraint. (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. EHS informed the PIC who instructed employee to don a hair net.

Inspector notes: Observed multiple items stored uncovered in refrigeration units; pecans and croutons cooling on speed-rack without overhead protection. iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed kitchen manager that items must be covered to prevent overhead contamination.

Inspector notes: Observed male employee working with a beard 4inches or longer and no beardguard. (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. EHS informed the owner who instructed the employee to don a hairnet for his beard.

Inspector notes: Observed scoops handles stored in cooked rice in the 2-door refrigerator. k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511...

Inspector notes: Observed employee water bottle stored on refrigeration shelving alongside facility product. b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the kitchen manager of the need to create a separate designated area for employee belongings.