HEY YOGURT

2-2B: .03(5)(j)1&2Observed a coffee cup on the prep table where the employee was actively drinking out of cup. 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. (C) Corrective Actions: Person in charge discarded the cup and was told that there has to be a designated employee personal area to intake personal items such as personal drinks and eating.

2-2D: .07(3)(a)Observed front hand washing sink without hand soap. Employee had to go to the back area to properly wash hands. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Correct Violation by

2-2A: .03(2)(m)Employees are not informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The employee heath agreement forms were signed.

2-2E: .03(6)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. 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)

6-1A: .04(6)(f)Yogurt prepared on yesterday temped 43-44°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The food was discarded.

15C: .05(7)(d)An accumulation of debris on the exterior of storage containers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(2)(a)Unapproved walls and ceiling in the storage area with opened packages. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) and
2. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

17C: .07(2)(c)The coved base is not installed in the storage area. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). (C)