EDGEWOOD BP health score and inspection history

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation./ Remove the miscellaneous items stored on the warewashing sink drainboard.

4-602.11(E) Clean surfaces of equipment and utensils contacting non-TCS food, such as beverage dispensing nozzles and ice dispensing chutes, at a frequency necessary to preclude accumulation of soil or mold./ At the fountain drink machine, build-up of black residue in the Coca-Cola dispensing nozzle and visible soil in the ice dispensing chute.

Post sign at all handsinks that notifies employees to wash hands./ A handwashing sign is not posted at the handsink in the women's restroom.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable./ Verification of communication of a minimum required health policy to the employee on duty in the store is not available. The permitholder shall inform employees, and persons to whom a job offer is made (conditional employees), in a verifiable manner (flyer, signed agreement, etc.) of their responsibility to report information about their health (i.e. diarrhea, vomiting, or diagnosed with a foodborne illness) as they relate to diseases that are transmissible through food.

Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions./ A chemical sanitizer test could kit could not be located: provide a test kit with color chart for the chemical sanitizer used (both chlorine and quaternary ammonia are available for use in the store).

6-301.11; 6-301.12 Provide a supply of soap and paper towels at each handwashing sink./ Soap and paper towels are not supplied at the handwashing sink in the ice machine and warewashing area.

Maintain dishwashing equipment in condition to allow for intended operation./ Remove the miscellaneous items stored in the compartments and on the drainboards of the warewashing sink and keep this equipment accessible and available for cleaning and sanitizing of ice scoops, beverage dispensing machine parts and components, etc.

Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment./ Vomit and diarrhea clean-up procedures could not be provided.