Cool Scoops

Observed facility without signed employee health policies. 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. PIC will have employees sign the employee health policy.

Observed facility without drying provisions at handwashing sink in restroom. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. PIC provided hand drying provisions.

Observed Italian ice in reach in freezer stored uncovered. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered items.

Observed dead pest in facility. CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. PIC removed pest.

Observed facility without signed employee health policies. CA: ood 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. PIC will have employees sign the employee health policy.

Observed facility without clean-up procedure. CA: 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. PIC was given a copy of the clean-up procedure.

bserved exposed sink utility pipe line CA: Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. PIC will have pipe installed correctly.

Observed cut onion in reach in cooler not stored covered. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC discarded onion.

Observed exposed sink utility pipe line CA: Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. PIC will have pipe installed correctly.

Observed nacho cheese and chili not maintained at 135 Degree Fahrenheit. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC turned the steam well up to warm the chili and cheese to 135 Degrees.

Observed employee not wearing hair restraints while handling food. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC will provide proper hair restraints for employees.