Community Cup, LLC

Observed nondairy milk without date labels. COS- Newly opened containers were dated with open dates. Corrective action: Use same date labeling system throughout the facility.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

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

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

Observed not allergen notification in establishment. Corrective action: The permit holder 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.

Observed the hand sink did not have employee must wash handwash sign in the food prep area. COS- Hand wash sign was provided during inspection.

Inspector observed CFSM/PIC drop paper towel on the floor - CFSM/PIC picked up paper towel and then immediately proceeded to make a coffee without washing hands. Inspector asked an employee "where is the hand sink?" and employee was unsure what sinks are designated for hand washing. Corrective Action: Employees should wash hands when changing tasks (after engaging in other activities that contaminate the hands). Train all employees on when and where to wash. COS provided CFSM/PIC a when to wash poster.

Inspector observed chemical in a working container not labeled with common name. Corrective Action: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS PIC labeled chemical "Sanitizer".

Inspector observed toilet room missing 5/14 ceiling tiles therefore toilet room is directly exposed to the food service area. Restroom was not closed to customers/public during the inspection. Corrective Action: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. COS PIC placed and Out of Order sign on the door.

Observed several food service foods were sourced from non-commercial retailers/unapproved sources. COS discarded. Advised PIC all food for food service must be acquired through approved sources only.

Observed PIC/CFSM wash hands in 3-compartment sink. COS re-washed hands in hand sink. Advised PIC to wash hands in hand washing sink only.

Dish machine measured 0 ppm chlorine with test strips. COS PIC drained and re-primed sanitizer; re-test with strip measured 50 ppm Chlorine. Advised PIC to test dish machine sanitizer levels more frequently.

Observed several TCS items were sourced from non-commercial retailers/unapproved sources. COS discarded. Advised PIC all food for food service must be acquired through approved sources only.

Observed TCS items in a reach-in cooler were being cold-held between 51-53 degrees F. See temp log. COS discarded. Advised PIC TCS foods must be cold-held at 41 degrees F or below.

PIC cannot answer food safety questions. Advise PIC to re-train or be properly trained on food safety.

No written procedure for vomit/diarrhea clean-up. COS gave PIC a procedure poster. Advise PIC to always have written procedures in the facility at all times.

Observed TCS items not discarded after 7 days. COS discarded. Advised PIC to discard TCS items after 7 days maximum.

Observed light gap at back door. Advise PIC to fix door so it is tight-fitting and denies access to pests.

Observed dumpster door open. Advise PIC to keep dumpster doors and lids closed to deny access to pests.

Observed excessive refuse and debris located outside of dumpster in enclosure. Advise PIC to deep clean dumpster enclosure, remove all debris, and keep refuse inside dumpster only.