Vintage Cup

Note: Observed employees with no hair restraints.

511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices.

1. Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Note: Observed employee drinking from a bottle cup in food prep area. Informed PIC that drinks should be in a single service cup with a secure lid. PIC corrected on site by removing bottle from food prep area.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. 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. Pf

NOTE: The vomiting or diarrheal response procedures do not 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. EH distributed guidance on vomitting or diarrheal procedures.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

NOTE: Observed table-tops and/or dining counters not being cleaned and sanitized routinely by using an approved method. Informed PIC that food contact surfaces must be cleaned with a food contact surface sanitizer.

Nonfood contact surfaces, outer sides of cabinet and behind reach in cooler (RIC) in front food service area, has a buildup of debris. Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris.

Small reach-in-cooler (RIC) in front food service area was not cold holding temperatures 41F or below. See temperature observations. PIC voluntarily discarded 1 Greek yogurt container and 5 smoothie mix containers. PIC is using a 4-hour time as a public health control on remaining items (gallon milks) to COS. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety (TCS) food shall be maintained at 41F or below. Repair or replace small RIC. If using the RIC until it has been repaired, use time as a public health control 4-hour hold time - when taking TCS food item out of the main RIC label 4 hours from that time on that container and either use or discard the TCS food item with that 4-hour time. Continue this process until the RIC has been replaced or repaired and is maintaining 41F or below.