NATURE VILLAGE RESTAURANT

2-2B: .03(5)(k)1&2Observed multiple employee drinks in unapproved cups throughout the kitchen 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: PIC (Person in Charge) moved the employee drinks to the designated employee storage area.

8-2B: .07(6)(b)Observed in-use spray bottles containing chemicals not labeled with the common 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: PIC (Person in Charge) labeled the spray bottles with the common name.

10D: .04(4)(d)Observed multiple in-use bottles of sauces removed from the original packaging not labeled with the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled the sauce bottles with the common name.

1-2A: .03(2)Observed Person in Charge (PIC) not present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived at the facility in the middle of the inspection.

2-2D: .06(2)(c)Observed one hand washing sink in the kitchen, and both hand washing sinks in the employee restrooms unable to provide a water temperature of at least 100ºF. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

13A: .02(1)(c)2Observed facility without a choking poster posted in a conspicuous location. The choking poster shall be posted in a conspicuous place approved by the department - in public view. Corrective Actions: PIC printed and displayed choking poster in conspicuous location.

17C: .07(2)(a)Facility added an additonal dining area and kitchen space without approval from the designated health authority. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

6-1A: .04(6)(f)Observed 11 containers of rice pudding cold-holding in the small cooler by the register at a temperature greater than 41°F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge (PIC) discarded the rice pudding.

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection as a result of an overall 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(1)(c)2,3,17Person in Charge (PIC) was unable to demonstrate their knowledge of the information outlined in the employee health policy such as the 5 symptoms, 6 diseases, and their reporting responsibilities. 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 educated on the employee health policy.

2-2D: .07(3)(b)Observed the only handwashing sink in the kitchen was not supplied with paper towels. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION 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) Corrective Actions: Paper towels were supplied at the handwashing sink.

3-1A: .04(2)(a)Observed 5 containers of tiramisu in the front display cooler that the PIC explained were made at home and brought to the facility to be sold. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Food shall be obtained from sources that comply with law. (P) Corrective Actions: PIC discarded the tiramisu.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw shrimp stored above cooked rice in the prep cooler, raw chicken stored behind raw beef in the prep cooler, and raw chicken stored above raw beef in the up-right cooler. All food items were removed from the original packaging. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC reorganized the raw shrimp, raw chicken, raw beef, and cooked rice in the prep cooler and up-right cooler to follow separation protection guidelines.

6-1A: .04(6)(f)Observed 2 containers of raw beef and 1 container of cooked beef cold-holding at a temperature greater than 41°F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the 2 containers of raw beef and the 1 container of cooked beef.

13A: .07(3)(d)Observed restrooms used by employees did not have "employee must wash hands" signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)

14B: .05(10)(e) 1,2,4Observed multiple clean dishes stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC rewashed/sanitized dishes and placed them in a position to properly air dry.

15C: .05(7)(d)Observed vents above the grill and stove had accumulated build-up of food and debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

2-2A: .03(4)(a)(b)(c)(e)(f)Employees on site had not signed the employee health policy agreement. 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: Employees reviewed and signed the employee health policy agreement.

2-2D: .06(2)(o)At time of inspection, observed a tray stored on the sole handwashing sink in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Tray was relocated.

2-2D: .07(3)(b)No paper towels present at the sole handwashing sink at time of inspection. 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) Corrective Actions: Paper towels were provided.

3-1A: .04(2)(a)Per manager, multiple desserts in the front display cooler were made at the owners home. Food shall be obtained from sources that comply with law. (P) Corrective Actions: Desserts discarded.

4-2B: .05(8)(a)Observed employee washing dishes and storing as clean without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: The 3 compartment sink was properly made and dishes were washed, rinsed, and sanitized.

15B: .05(3)(h),(i)Facility does not have test strips for measuring chlorine sanitizer concentrations. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: Facility obtained chlorine sanitizer test strips.

17D: .07(4)(b)Observed several employee food items, unopened water bottle, and jackets stored with and above customer food and 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 food items moved to the bottom shelf of coolers. Employee unopened water bottle discarded. Employee jackets relocated.