MARBLE SLAB CREAMERY AND GREAT AMERICAN COOKIES

2-2D: .07(3)(a)No hand soap at sinks in kitchen. Soap provided to sinks. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)-2nd consecutive repeat

2-2D: .07(3)(b)No paper towels at sinks in prep area. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)

3-1C: .04(3)(e)Mold-like accumulations growing on two containers in walk-in cooler. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Pf)

12A: .04(4)(q)3 containers of icing stored in floor in kitchen. Containers rel-located above the floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)2nd consecutive repeat

15C: .05(7)(a)2,3Stickers present on food containers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. **** 2nd consecutive***

17A: .07(3)(e)No toilet tissue available. A supply of toilet tissue shall be available at each toilet. (C)2nd repeat

17D: .07(4)(b)Employee drinks stored above consumer products in reach-in cold-hold units Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)

2-2A: .03(2)(m)Facility unable to provide employee reporting agreements. 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)

2-2B: .03(5)(j)1&2Employee water bottles stored throughout kitchen area/prep area. Drinks relocated. 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)

2-2D: .07(3)(a)Handsink not supplied with soap kitchen. Soap provided. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)

2-2E: .03(6)Facility does not have bodily fluid clean-up procedures. 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)

8-2B: .07(6)(b)Spray bottle of windex not labeled. container labeled. 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)

12A: .04(4)(q)Milk cases stored on the floor walk-in cooler. Food relocated above floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

15A: .05(6)(b)Cutting bord has deep grooves and mold-like accumulations. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. (C)

15C: .05(7)(d)Non-food contact(shelving , equipment, & sticker residue) surfaces throughout facility have soil accumulations. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

17A: .07(3)(e)No toilet tissue in restrooms. A supply of toilet tissue shall be available at each toilet. (C)

17D: .07(3)(f)Lighting in walk-in cooler does not work. The light intensity shall be at least 20 foot candles where food is provided for consumer self-service, inside equipment such as reach-in refrigerators, toilet rooms, and areas for handwashing, warewashing, and equipment and utensil storage areas. (C)