RICOS ACAI BLAKENEY

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed open cartons of coconut milk and almond milk with no labels indicating date of opening. CDI - PIC verified date opened and placed labels.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer unable to turn on. 10 DAY VR REQUIRED

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 wet wiping cloth on prep top.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to shared dumpsters open. Keep dumpster doors closed. -0.5-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one container of granola with nuts not labeled. Label all working containers.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops in frozen fruits and vegetables in freezer with handles touching the food. Keep all handles above the top of the food. CDI - PIC removed all scoops and placed in 3 comp sink to be w/r/s.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to dumpster open. Keep dumpster doors closed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets while working with customer foods during inspection. Ensure all jewelry is removed from wrists and hands while working with customer foods. Repeat. 1 pt.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed various heavily damaged cutting boards in use and being stored as clean during inspection. Replacement or resurfacing necessary. 0 pts.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee pick up soiled item from ground and throw in trash then change gloves before proceeding to food preparation. CDI, employee removed gloves and washed hands before doning new gloves.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe therm'ometer for accurate measure of thin foods.- Pf- PIC not able to locate food thermometer. Vr required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet on wrist of food employee.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection. -REPEAT VIOLATION-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep table. CDI-Food employee placed wet cloth in sanitizer bucket.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site upon arrival to facility. CDI-Manager arrived before the end of the inspection. -REPEAT VIOLATION-

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf.Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

2-102.12 Certified Food Protection Manager - C Observed no CFPM manager on site during inspection. Repeat

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed an expired sanitizer kit. VR will be done by 07-24-2021 to ensure a new kit is provided.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed no one present that is certified as a food protection manager.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic containers soiled with sticker residue but stored as clean. CDI - Items sent back for rewashing. Discussed with PIC the use of dissolvable labels.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed clean knives and scoops stored in container soiled with food debris.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed bowl lids stored out on counter without any protection from splashing of foods or debris. Keep sleeves on items. No signature needed due to COVID-19 guidelines.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one certified as a food protection manager present.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at kitchen handsink. CDI - Handwash sign provided and posted.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no probe thermometer in facility. It does not have to be thin probe, but must be a probe thermometer. VR to be done by 6/12/20.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips in facility. VR to be done by 6/12/20. No signature needed due to COVID-19 guidelines.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed food employee failed to demonstrate any knowledge about employee health, symptoms or diseases. CDI- EHP re-sent

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employees donning gloves without first washing hands. CDI- hands washed2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee handling cards/$ then donn gloves for food prep. CDI- hands washed and new gloves donned

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple working containers of foods unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in front kitchen

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep cutting board.