HEALTHY BISTRO

2-2B: .03(5)(j)1&2Observed coffee mug in kitchen on prep table. 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: Coffee mug removed.

14C: .05(10)(g)(1)&(3)Spoon and forks stored for self-service on tables with lip-contact surface pointed up. 2ND CONSECUTIVE VIOLATION ON ROUTINE INPSECTION Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C) Corrective Actions: Lip-contact surface pointed down.

2-1B: .03(5)(c)Employee handling dirty dishes then began putting up clean dishes out of the dish machine. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Dishes rewashed and sanitized. Employee washed hands.

12C: .04(4)(m)Wiping cloths stored in chlorine sanitizer solution observed with a concentration below 50ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Solutions remade.

14C: .05(10)(g)(1)&(3)Spoons stored for self-service on tables with lip-contact surface pointed up. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C) Corrective Actions: Spoons were flipped.

13A: .02(1)(d)Facility did not have most recent inspection report posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Facility posted inspection report from today.

1-2A: .03(2)(a)-(l), (n)Several risk factor violations resulting in an unsatisfactory scores due to lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2A: .03(4)(a)(b)(c)(e)(f)Person in charge(PIC) did not know the symptom and illnesses to 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: PIC was informed of symptom and diseases required to report.

14A: .04(4)(k)Bowl stored in container of rice to be used as a scoop. 2nd consecutive violation on routine inspection. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Bowl removed.

15A: .05(6)(q)1&3Multiple utensils are in disrepair. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. (C)

17C: .07(5)(f)Two wet mops sitting in mop bucket. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. (C) Corrective Actions: Mop hung to air dry.

2-2B: .03(5)(j)1&2Person in charge (PIC) drinking out of water bottle in kitchen. 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: PIC discontinued drinking.

3-1C: .04(1)Multiple cans have food with dents on seams or severely dented. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Cans separated to be discarded.

4-2B: .05(7)(a)1Stickers remaining on food contact surfaces of multiple strainers stored as clean. Multiple strainers stored as clean observed with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

7-1: .04(9)(a)1,2,3,5,6,7,8Facility preparing juice onsite from grapes and blueberries without HACCP plan. Unpackaged juice that is prepared on the premises for service or sale in a ready-to-eat form shall be processed under a HACCP plan that contains the information specified under DPH Rule 511-6-1-.02 (6)(b) through (e) and as specified in 21 CFR Part 120 - Hazard Analysis and Critical Control Point (HACCP) Systems, Subpart B Pathogen Reduction 120.24 Process controls. (P) Corrective Actions: Juice discarded.

8-2B: .07(6)(c)Several areas where chemicals are stored above utensils such as sterno cans over single service utensils in storage room. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P)

8-2B: .07(6)(p)Refrigerated medicine for member stored on top of food in stand up cooler. Medicines belonging to employees or that require refrigeration and are stored in a food refrigerator shall be stored in a package or container and kept inside a covered, leakproof container that is identified as a container for the storage of medicines. (P) Corrective Actions: Medicine moved to a separate area.

8-2B: .07(6)(b)Degreaser in working container without label with name. 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: Bottle was labeled.

12B: .03(5)(g)Employee serving soup with watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee discontinued working with food.