FROZOS

Observed 20 syrup flavors in squirt bottles, flavored poppy balls and fruit in and under the prep top cooler, and 6 sweet cream squirt bottles in the reach in cooler of the front food service not labeled with a date and the product has manufacturers expiration. CA: Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf COS: PIC labeled every item with the manufacturers expiration date.

No temperature measuring device available. CA: Temperature measuring device required. REQUIRED WITHIN 10 DAYS

Observed 2 employees preparing food and manipulating packages/containers with nails longer than the tips of the fingers. CA: Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Pf Correct within 10 days.

Observed 2 handwashing signs at the vegetable prep sink. CA: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. COS: PIC removed the signs

No verifiable manner available/provided to verify that employees are responsible to report FBI attributable symptoms and illnesses. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; REQUIRED WITHIN 72 HOURS.

Facility has no paper towels or hand drying provision.. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: Paper towels placed at the handwashing sink.

Observed no written procedure, none available, to follow if vomiting or diarrheal event occurs. CA: 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 REQUIRED WITHIN 10 DAYS

Observed Manager arrive and began food preparation without washing his hands. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles COS: Manager washed hands when food employee came back with soap and paper towels

Observed no Person in Charge in the beginning of FS inspection. EHS asked food employee if they were in charge, food employee said no. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance COS: Manager arrived at 11:53am.

PIC was unable to describe the 5 reportable symptoms and the 6 reportable illnesses CA: PIC shall be able to describe the 5 reportable symptoms, and 6 reportable illnesses associated with the diseases that are transmissible through food

EHS will send a copy of the employee health policy to the owner.

Observed facility did not have soap in the handwashing sink area

CA: Each handwashing sinks or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

COS: Employee obtained hand soap

Observed facility with no paper towels in handwashing sink area CA: Each handwashing sink, or group of adjacent handwashing sinks shall be provided with individual, disposable towels

COS: Employee obtained hand drying paper towels.

Observed no vomit and fecal disinfectant

CA: A food establishment shall have 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.