Frutilokos scored 76; newer inspection records 95

1. 01

   Employee health reporting

   Item 2-2A ↗

   Person in charge could not provide 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. 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)

   Inspector’s full note +

   Code .03(2)(o)

   Person in charge could not provide 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. 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)

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
2. 02

   Employee health reporting

   Item 2-2A ↗

   Person in charge (PIC) could not convey employee health policy: 5 symptoms, 6 illnesses, restricting/excluding requirements, reporting requirements. REPEAT VIOLATION. 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: Training provided on employee health policy.

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   Person in charge (PIC) could not convey employee health policy: 5 symptoms, 6 illnesses, restricting/excluding requirements, reporting requirements. REPEAT VIOLATION. 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: Training provided on employee health policy.

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed microwave with food build up and has not been cleaned in over 24 hours. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. (C)

   Inspector’s full note +

   Code .05(7)(c)

   Observed microwave with food build up and has not been cleaned in over 24 hours. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. (C)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
4. 04

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed ice machine with moldlike substances. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed ice machine with moldlike substances. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
5. 05

   Reheating for hot holding

   Item 5-1B ↗

   Per PIC corn was reheated from yesterday but only reached 133 within 2 hours. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P) Corrective Actions: Corn was discarded.

   Inspector’s full note +

   Code .04(5)(i)

   Per PIC corn was reheated from yesterday but only reached 133 within 2 hours. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P) Corrective Actions: Corn was discarded.

   Official report · Item 5-1B ↗
   No correction or repeat marker recorded.
6. 06

   Personal cleanliness

   Item 12B ↗

   Only employee preparing food with several bracelets on the wrist. 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: Bracelets removed during inspection.

   Inspector’s full note +

   Code .03(5)(h)

   Only employee preparing food with several bracelets on the wrist. 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: Bracelets removed during inspection.

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
7. 07

   Washing fruits and vegetables

   Item 12D ↗

   Observed fruit and vegetable sink full of unused equipment. Fruit and vegetable sink was blocked by a prep table. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Prep table needs to be relocated and unused equipment needs to be removed from sink so Raw fruits and vegetables can be prepared in the designated Raw fruits and vegetables sink.

   Inspector’s full note +

   Code .04(4)(g)

   Observed fruit and vegetable sink full of unused equipment. Fruit and vegetable sink was blocked by a prep table. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Prep table needs to be relocated and unused equipment needs to be removed from sink so Raw fruits and vegetables can be prepared in the designated Raw fruits and vegetables sink.

   Official report · Item 12D ↗
   No correction or repeat marker recorded.
8. 08

   Single-use article storage and use

   Item 14C ↗

   &3Several boxes of Single-service and single-use articles (cups) stored on the floor. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

   Inspector’s full note +

   Code .05(10)(e)1

   &3Several boxes of Single-service and single-use articles (cups) stored on the floor. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

   Official report · Item 14C ↗
   No correction or repeat marker recorded.
9. 09

   Equipment cleanliness

   Item 15C ↗

   Observed several nonfood contact dishes stored as clean with food debris and other debris. Observed old stickers on nonfood contact containers stored as clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

   Inspector’s full note +

   Code .05(7)(a)2,3

   Observed several nonfood contact dishes stored as clean with food debris and other debris. Observed old stickers on nonfood contact containers stored as clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

   Official report · Item 15C ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.