THE BRIDGE AT LAWRENCEVILLE

2-2A: .03(1)(c)2,3,17Persons-in-charge (PICS) were not knowledgeable of the symptoms and diseases that employees are required to report and that they must report to the health authority. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PICs were informed of the symptoms and diseases that employees are required to report.

2-2B: .03(5)(k)1&2Observed an open employee beverage sitting on a prep surface in the kitchen. Observed an open employee cup without lid and straw sitting on a shelf alongside food containers in the warewashing area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Employee beverage containers were removed from the kitchen and/or discarded.

2-2D: .06(2)(o)Upon entering kitchen, observed employee rinsing spatula in hand sink. A handwashing facility may not be used for purposes other than handwashing. Corrective Actions: Discussed with Person in Charge that hand sinks are to be used for hand washing purposes only.

1-2B: .03(3)(b)Observed facility operating without valid CFSM certificate and did not notify health department. A food service establishment that operates without a CFSM shall notify the Health Authority within thirty days of the date that the establishment ceases to employ a CFSM with the name and certification number of the former CFSM and measures being taken to designate a new CFSM. Measures shall include: (i) Hiring a new CFSM; (ii) Designating an existing employee who is enrolled in an approved CFSM training course; or (iii) Hiring a new employee who is enrolled in an approved CFSM training course. (Pf)

2-2B: .03(5)(j)1&2Observed employee drinks in kitchen above food prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Drinks were discarded.

4-2B: .05(7)(a)1Observed multiple drink nozzles with mold-like build up inside of them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1B: .04(6)(f)Observed sweet potato fries and hamburger patties being hot held below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Sweet potato fries were discarded. Hamburger patties were reheated to above 165F.

8-2B: .07(6)(b)Observed chemical spray bottles without a label. 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. (Pf) Corrective Actions: Chemical bottles were given labels.

15B: .05(3)(h),(i)Facility was observed without a method for testing high temp dish machine. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)

17D: .07(3)(h)Observed employee personal items being stored above facility items. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Employee items were relocated.