SCOTT SUNO DESSERT EMORY

Observed facility doesn't have any hot water for washing hands in the hand washing sink. CA: Discussed with the person in charge that a handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. COS: Person in charge set up a temporary handwashing sink by providing hot water from the coffee machine. Advised the person in charge to fix the hand sink by 06/12/2026.

Observed facility doesn't have any kind of chemical solution to sanitize the equipment in the 3-compartement sink. CA: Discussed with the person in charge that all equipment must be sanitized by a chemical sanitizer approved by EPA.

Observed certified food safety certification expired on 2/6/24 for Scott Khiev. CA: Discussed with the person in charge that within 90 days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

Observed facility doesn't have any hot water for washing hands in the hand washing sink. CA: Discussed with the person in charge that a handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. COS: Person in charge set up a temporary handwashing sink by providing hot water from the coffee machine.

Observed food employee was handling food without wearing proper hair restraints. CA: Discussed with the person in charge that employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed certified food safety certification expired on 2/6/24 for Scott Khiev. CA: Discussed with the person in charge that within 90 days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

Observed facility doesn't have clean up kit and disinfectant for vomiting and diarrheal events. CA: Discussed with the person in charge that a food establishment shall have procedures for employees to follow 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.

Observed food employee was handling food without wearing proper hair restraints. CA: Discussed with the person in charge that employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets worn properly to restrain loose hair including beards and mustaches longer than one half inch.