Vzz Hookah Inc.

EHS observed no employee health reporting system or forms. The PIC indicated that the manager informed her that she was not informed of the requirement.

511-6-1.03(4)(a)(b)(c)(e)(f) - Responsibility of permit holder, PIC, and Conditional employees (P), (Pf) (a) Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and 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 CFSM and 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.

CA: EHS informed the PIC of the requirement; EHS will provide DPH's Employee Health Reporting Forms, and advised the PIC that all employees must review and complete one and that they should be stored on-site for view during inspections.

EHS observed no vomitus-fecal matter bodily fluid clean up kit in the establishment. The PIC indicated that it was used during a recent event and they will purchase more.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. 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.Pf

CA: EHS advised PIC that a clean-up kit should be acquired as soon as possible.

EHS observed no sanitizer test strips in the establishment and available.

511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

(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

j) Cleaning Agents and Sanitizers.

1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf

2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

CA: EHS advised the PIC that test strips must be acquired.

EHS observed a red liquid/ syrup dripping from a slushy machine located behind the bar and residue accumulating on the counter and floor; a red liquid/ syrup was observed in the bottom of one of the reach in cooler units containing bottles of beer.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

CA: EHS advised the PIC that the observed spills should be cleaned to remove the accumulated liquid.

EHS observed hot water at handwashing sink at bar only reaching 88 degrees Fahrenheit. PIC informed EHS that there has been a hot water issue through out the pavilion. Owner has stated that landlord has been contacted but has not reached a resolution. PIC informed EHS that hot water heater is centralized. (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf r Informed PIC that facility has two-weeks to have hot water repaired/restored. EHS suggested that facility purchases their own hot water heater. This must be corrected by 1/10/25

EHS observed facility lacking pest control. PIC stated that they have TruNorth pest control and owner would send EHS reports. EHS called Trunorth to see if reports can be retrieved and the agent could not locate the facility in their system. (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and PIC is to have facility treated for pest. This must be corrected by 12/30/24

EHS observed no hot water throughout the facility.PIC informed EHS that there has been a hot water issue through out the pavilion. Owner has stated that landlord has been contacted but has not reached a resolution. PIC informed EHS that hot water heater is centralized. (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Informed PIC to have hot water repaired/restored within 2 weeks. This must be corrected by 1/10/25