Scholar & Scribe

Inspector notes: Observed that the facility is keeping employee medication (insulin) with and above food in the refrigeration/freezer combination unit in the back storage area; picture attached. COS. Moved. Code: Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children.

Inspector notes: Observed that the facility has a written vomit and diarrheal clean up plan, but the plan does not specify what disinfectant is to be used, how it is to be mixed, nor how it is to be used. Code: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service 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.

Inspector notes: Observed that the facility is not date marking their opened, manufactured TCS food such as milk and deli meats. COS. Dates added if date are known; any products with an unknown open date were discarded; observed items date marked for 8 days instead of 7. Code: Prepared TCS food and opened, manufactured TCS food shall be date marked with the date of preparation, the date of discard, or both, however, the method of date marking shall remain consistent; items shall be date marked for no more than 7 days with the day of preparation/opening being day 1.

Inspector notes: Observed that the facility is keeping disinfectants over their single-use items such as small cups. COS. Moved. Code: Chemicals shall be properly stored to prevent contamination of food and food contact surfaces.

Inspector notes: Observed that the facility is using a disinfectant as their surface sanitizer; QUAT level of the wipes is so high that it is unreadable on a standard QUAT test strip. Code: Sanitizers shall be used as required by manufacturer and law; for QUAT, the sanitizer level for food contact surfaces shall be between 150 PPM-400 PPM or 200 PPM to 400 PPM, depending on the type of QUAT used.

Inspector notes: Observed that the facility does not have a written notification of allergens used. COS. Facility has the warning placard, it was just moved to the cash register counter; it has been placed back out. Code: Facility shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.

Inspector notes: Observed that the facility has their inspection report posted behind the bevarage table; inspection report can not be read from a distance of 1 foot away. Code: The most recent inspection report shall be posted within 15 feet of the front door, readable from a distance of 1 foot away, 5-7 feet from the floor, and in a conspicuous place.

Inspector notes: Observed that the facility is storing equipment/utensils in the ventilation closet at the end of the line. Code: Equipment, utensils, and linen shall be stored in a manner that prevents contamination.

Inspector notes: Observed that the facility is storing single-use items in the ventilation closet at the end of the line. Code: Single-use items shall be stored in a manner that prevents contamination.