Sweet Tea Lounge

Observed that the facility was unable to produce verifiable means of showing employee health reporting requirement acknowledgement. Code: Facility shall have verifiable means of showing employee health reporting requirement acknowledgement.

Observed that the hand sink in the bathroom only reached 72 F. Code: Hand sinks shall be installed to provide hot water that is at least 85 F.

Observed that the facility has a sticky trap hanging over the microwave/preparation table in the back food preparation. Code: Insect control devices shall be installed and located to prevent contamination of food and food contact surfaces.

Observed raw wood (pallets) in the main kitchen being used as non-food contact surfaces; observed that there is tape on the edges of the prep top cooler opening (staff states it is to keep the lid from wobbling). Code: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed that there is no splash guard between the 3-compartment sink and produce sink; splash guard fell/broke off; there is no active preparation/contamination at this time. Code: Equipment shall be maintained in a state of good repair.

Observed that the restroom door is not self-closing. Code: Restroom doors shall be self-closing and tight-fitting.

Observed that the ceiling tiles in the kitchen were black and thus not easily cleanable as it is not possible to tell if there is an accumulation of debris; observed that some of the ceiling tiles in the front food service area are porous ceiling tiles. Recommended action: Replace ceiling tiles with ones that are designed, constructed, and installed so they are smooth and easily cleanable. Code: Floors, walls, and ceilings shall be easily cleanable.

Observed that the facility is keeping a lounge chair and personal items in the dry storage closet; there is no distinction between the dry storage and employee space/belongings. Recommended action: Remove personal items. Code: Employee belongings and activities shall be in designated locations that prevent the contamination of food and food contact surfaces.

Observed that the facility was unable to produce verifiable means of showing employee health reporting requirement acknowledgement. Code: Facility shall have verifiable means of showing employee health reporting requirement acknowledgement.

Observed employee food and drinks stored throughout the facility and the items were stored with and above food and food contact surfaces; stored above food in coolers and on counters in the front over dry storage. COS. Remoed. CA: Employee drinks shall be in single-use containers with a lid and a straw and shall be handled to prevent contamination of food and food contact surfaces.

Observed that the facility does not have a written plan for responding to vomit and diarrheal events and does not have any of the necessary items to respond to such an event either. CA: Facility shall have a written vomit and diarrheal response plan and have all of the items required for that plan.

Observed prepared TCS food and opened manufactured TCS food that was not date marked with the date of preparation/opening nor the date of discard. COS. Dates added. CA: 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.

Observed that the facility is storing their cleaners/sanitizers on food contact surfaces (counters upfront) with and above food (dry storage carts and shelves). COS. Removed. CA: All chemicals shall be stored in a manner that prevents contamination of food and food contact surfaces.

Observed that the facility is using residential chemicals in an attempt to sanitize counters and food contact surfaces (using household lysol wipes). COS. Facility created a sanitizer solution with wet wiping cloths to wipe surfaces down; household chemical wipes use discontinued. CA: All chemicals used in the facility shall be used according to their conditions of use, including only using chemicals intended for use in commercial kitchens.

Observed employee preparing food while wearing many bracelets. Code: With the exception of a plain band ring, no jewelry may be worn on the hands or wrists while preparing food.

Observed that the facility is storing dirty dishes inside of the produce sink. COS. Sink was washed, rinsed, and sanitized. CA: Produce sinks shall only be used for washing produce and thawing ready-to-eat foods.

Observed that the current water heater is not properly sized to cover all of the plumbing fixtures in the facility. Recommended action: Remove one of the spray hoses or install low flow spray hoses. CA: The hot water heater shall be of sufficient capacity to cover peak water usage in the facility.

Observed that the 3-compartment sink and vegetable sink were directly plumbed into the sewer connection. CA: In equipment/sinks that may have food or food contact surfaces in them, there shall be an indirect connection to the sewer.

Observed that there was no trash receptacle in the front food service area. CA: A trash receptacle shall be availabel in each area of the establishment where waste is produced.

Observed damaged walls and coving (holes, cracks). CA: Facility shall be maintained in a state of good repair.

Observed that the ceiling tiles in the kitchen were black and subsequently not easily cleanable as it is not possible to tell if there is an accumulation of debris. Recommended action: Replace ceiling tiles with ones of light color. Code: Floors, walls, and ceilings shall be easily cleanable.

Observed that the facility is keeping a lounge chair and personal items in the dry storage closet; there is no distinction between the dry storage and employee space/belongings. Recommended action: Remove personal items. Code: Employee belongings and activities shall be in designated locations that prevent the contamination of food and food contact surfaces.

Observed light out in the back food prep area. CA: Lighting intensity shall be appropriate.

Observed that the facility is re-using single-use items (reusing plastic cartons that food previously arrived in). CA: Single-use items shall not be reused.

Observed that the facility is using chlorine sanitizer, however, they do not have the means to test it. CA: Facility shall have the means to test each type of sanitization method used in the facility.