Southern Sips Nutrition

EHS asked PIC questions pertaining to minimum cold-holding temperature for food since it is one of the few questions applicable to this operation and they were unable to answer. ********************** 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. ********************* C/A: EHS to include in email with inspection report that proper training of staff is necessary in order to ensure the operation of this facility is within compliance.

EHS observed no CFSM certificate at time of inspection. Owner was informed that it needed to be acquired by time of next inspection. *********************** 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf ****************** C/A: PIC was informed that at least one employee needed to acquire a CFSM certificate in the next 60 days.

EHS observed Coca-Cola bottle on table in food preparation area. *************************** 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. ********************** C/A: PIC was informed that all employee food, drinks, and tobacco/vape products will need to be stored in a separate area.

EHS observed employee wearing bracelet while preparing food. ************************** 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. *********************** C/A: PIC was informed that jewelry cannot be worn by food service employees and will need to be removed.

EHS observed inspection report and permit not displayed. ************************** 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. 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/A: PIC was informed that permit and inspection must be displayed for public viewing.

EHS observed box of drink bottles stored on floor in dry storage area. *********************** 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. ********************* C/A: PIC was informed that all food service items, including single-use items, must be stored at least 6" off of the floor.