The purpose of today's visit was to conduct a risk factor assessment inspection in conjunction with a foodborne illness complaint investigation. Complaint cannot be confirmed. Time reflects inspection time only.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Items in the 2DR prep cooler along cookline at: Pasteurized liquid egg at 52F, Sliced ham at 65F, Black bean salsa at 48F, Crumbled blue cheese at 47F, Sliced turkey at 48F,
2) Liquid egg at 44F in Beverage Air 2 drawers prep cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED BY CFM. CFM REMINDED THE MAIN FOOD EMPLOYEE ON THE COOKLINE TO NOT OVERFILL ITEMS AND TO COVER ALL THE ITEMS IN THE TOP PORTION OF 2DR PREP COOLER DURING NON-BUSY TIMES TO HELP MAINTAIN THE FOOD TEMPERATURE AT 41F AND BELOW.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink next to the three compartment sink being used as a dumping station for ice. A large amount of ice was observed inside of the handsink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH CFM, WHO DISCUSSED WITH THE FOOD EMPLOYEE. FOOD EMPLOYEE REMOVED ALL ICE FROM THE HANDSINK.
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07/21/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. CFM on duty was knowledgeable. EHS observed the following good active managerial control practices in place: cold holding temperature logs, labels with preparation date and time and discard date on the majority of containers is coolers and test kits for all chemical sanitizers and vegetable wash. EHS provided CFM with and discussed handout on time as a public health control (as future option for PHF kept in front of grill). Thermolabel activated for high heat sanitizing dish machine.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----scoops in front server area stored in 68F still/stagnant water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. SCOOPS AND STORAGE CONTAINER RAN THROUGH DISH MACHINE.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:-------ice scoop storage box.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. RAN THROUGH HIGH HEAT DISH MACHINE.
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04/28/2015 | Routine | |
The purpose today's visit was to conduct a complaint investigation. A complaint was received by the Health Department on January 14, 2015. The complainant and family visited the facility on Tuesday, January 13, 2015 around 4:30 pm. The complainant alleges that they saw a cockroach at their table. EHS discussed the complaint with the manager upon arrival. The manager was aware of the complaint as a customer reported a similar situation on the same date the complainant allegedly visited the facility. While, no employees from the facility observed the alleged cockroach, the manager on duty on January 13, 2015 contacted the facility's contracted pest control company, who responded the same day to inspect and treat the facility. EHS observed pest control invoices from January 26, 2015 and February 9, 2015. The manager could not locate the invoice for service received on January 13, 2015. EHS inspected several dining booths, as the majority of the booths during today's inspection were not occupied. All the unoccupied booths were observed clean and no evidence of cockroaches were observed at any unoccupied dining booths. The manager was aware of the booth that the customer sat at, which was one of the booths that the EHS inspected. Complaint cannot be confirmed.
No violation noted during this evaluation. | 02/11/2015 | Complaint | |
The purpose of today's visit was to conduct a routine inspection.
NOTE:
*Ensure food items are properly cooled to 41F or below before placing them in cookline refrigerators. Cool foods in shallow containers, uncovered to allow for transfer of hot and cold air.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Observed a knife stored in sanitizer solution at the bake station.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. NOTE: Discussed with CFM that utensils are not to be stored in sanitizer as this may lead to chemical contamination of food items.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed cooked chicken cooling in a tightly covered container in the walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean plates were stored under the paper towel dispenser at the cookline, subjecting them to drip from handwashing.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. NOTE: Plates were brought to dishwashing station for re-washing, rinsing and sanitizing and will not be stored in this location.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handwashing sink on the cookline.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the handwashing sinks at the ice cream station nor the dishmachine station.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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11/17/2014 | Routine | |
The purpose of this inspection was to follow up on an informal conference conducted on September 3, 2014. In particular, the following was to be verified: 1) Temperature Controlled for Safety (TCS) foods are being maintained at acceptable cold holding temperatures
No violation noted during this evaluation. | 10/03/2014 | Other | |
The purpose of today's visit was to conduct a follow-up inspection after the issuance of a Notice of Alleged Violation (NOAV). Violations outlined in the NOAV were not corrected at the time of this follow-up inspection. You will receive a letter requesting your presence at an Informal Conference at the Health Department to discuss how to attain long-term compliance with cold holding requirements.
During the inspection, the CFM presented a log of equipment temperatures. The log demonstrated multiple entries of 42-45F with no corrective actions taken. Employees responsible for observing ambient air temperatures should be trained that any ambient air or food temperatures over 41F do not meet requirements and the unit temperature should be lowered or food should be removed from the unit.
The 4-drawer reach-in "flat top" refrigerator was observed with a door that has shifted and does not fit tightly to the unit. Cold air may leak out of the gap left by this door. Have the door repaired so that it fits tightly on the unit.
Several external thermometers on units were observed to be not properly demonstrating the appropriate temperatures of the units. I recommend placing internal thermometers in each unit so that ambient air temperatures may be better monitored.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked onions (52F), corned beef (52F), rice (50F) in the 4-drawer reach-in refrigerator ("flat top")
Correction: pot roast (46F), cooked noodles (45F) in the 1-door, 2-drawer reach-in prep refrigerator ("Saute")
- Equipment / Good Repair / Operation
Observation: The following refrigeration units are not operating properly and are unable to maintain cold food at or below 41°F: 4-drawer reach-in refrigerator- "flat top" (50F)
Correction: 1-door, 2-drawer reach-in refrigerator- "saute" (46F)
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07/17/2014 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment. Historical repeat violations were observed during today's inspection, for which you will receive a Notice of Alleged Violation. Ensure correction of ALL violations listed above before the NOAV follow-up inspection.
Additional Viol
ations:
4-501.11A
Observation: The following refrigeration units are not operating properly and are unable to maintain cold food at or below 41°F:
1. The refrigerated prep top next to the rethermalizer, with ambient air temperatures of
47F (air temperature at the level of the pan)
2. The 2-door reach-in refrigerator under the griddle (46F)
3. The refrigerated prep top by the range with an ambient air temperature of 56F (air temperature at the level of the pan)
4. The Traulsen 4-door upright cake refrigerator (44F)
5. The 2-door prep refrigerator in the front service area with an ambient air temperature of 44F (air temperature at the level of the pan)
Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Ice has been added to prep units. TCS foods have been removed from the Traulsen unit and the 2-door reach-in under the griddle.
Equipment Continued:
*refrigerated prep top by rethermalizer (2): 37F (air temperature towards the bottom)-47F (air temperature at the level of the pan)
*refrigerated prep top by range (6): 41F (air temperature towards the bottom)-56F (air temperature at the level of the pan)
*open dessert prep refrigerator, front counter (14)- 40F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: goat cheese (55F) and feta cheese (53F) on the refrigerated prep top next to the re-thermalizer
Correction: raw salmon (45F), raw flounder (44F), raw ground beef (46F) in the 2-drawer reach-in refrigerator under the hot plate
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed 0ppm chlorine being dispensed due to an empty sanitizer solution bucket.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: Bucket was replaced, system was primed and observed 50ppm dispensed.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Equipment exiting the dishmachine which was not properly sanitizing due to an inadequate sanitizer concentration.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: Dishes were passed back through the machine once the concentration was adjusted.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food. Observed a bucket of sanitizer solution stored next to an open container of coconut.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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06/06/2014 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection. The majority of the violations cited in the last routine inspection were corrected at this time. THank you for your compliance. Correct the remaining violations within 30 days. Contact me if any questions arise.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are torn: 4-door upright Traulsen refrigerator, Traulsen 4-door upright refrigerator/freezer, Traulsen 4-door upright refrigerator, walk-in refrigerator, front 5-door reach-in refrigerator, front 2-door reach-in prep refrigerator.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. NOTE: Gaskets are on order.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed the spray arm at the three-compartment sink leaking.
Correction: A plumbing system shall be maintained in good repair. NOTE: Hose has been replaced, however the spray head is now leaking. A new spray head is on order and scheduled to be installed next week.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed a missing ceiling tile near the boiler room.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. NOTE: Materials have been obtained for replacement of the tile, however it needs to be cut and installed.
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09/23/2013 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection in conjunction with a complaint investigation. See Complaint Investigation Report for details regarding the complaint.
Cold holding continues to be a repeat critical violation. A follow-up inspection will be conducted to ensure service obtained today is sufficient to maintain food items at 41F or below. Also, train employees to ensure that food is not left out at room temperature during busy rush times. Potentially hazardous food should always be under refrigeration. Failure to maintain potentially hazardous foods at 41F or below at the time of the follow-up inspection will result in further enforcement action. At this time, I will also check on the compliance status of all violations listed above. Attempt to correct all violations before the follow-up inspection.
Additional Food Temperatures:
*half and half on ice at front service station: 40F
* milk (10): 36F
* sliced tomato (11): 40F
*milk in ice cream prep top: 41F
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes (44F), shredded cheese (46F), noodles (51F), chicken wing (51F) in the 2-drawer 1-door reach-in prep refrigerator
Correction: cooked chicken (45F), eggs (47F) in the Traulsen 4-door upright refrigerator/freezer
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site) (repeated violation)
Observation: Observed raw shell eggs stored at room temperature
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. NOTE: Shell eggs placed inside a refrigeration unit.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Traulsen 4-door upright refrigerator/freezer
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solution used in the warewashing machine.
Correction: Obtain a chlorine test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2-drawer, 1-door reach-in prep refrigerator (51F), Traulsen 4-door upright refrigerator/freezer (47F), Traulsen 2-door upright refrigerator (56F).
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Repair technician was called and is present during the inspection conducting repairs.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are torn: 4-door upright Traulsen refrigerator, Traulsen 4-door upright refrigerator/freezer, Traulsen 4-door upright refrigerator, walk-in refrigerator, front 5-door reach-in refrigerator, front 2-door reach-in prep refrigerator. Also, the door on the 2-door reach-in sandwich prep refrigerator does not close tightly.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers intended for pickle storage were observed reused for the storage of waffle batter.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: refrigeration gaskets on several refrigeration units.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the front bar service area being used as a dump sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: Observed the spray arm at the warewashing machine leaking.
Correction: A plumbing system shall be maintained in good repair. NOTE: CFM stated a new spray arm is on order.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the handwashing sink at the front bar service area.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that a sign or poster that notifies food employees to wash their hands is not provided at the handwashing sinks at the front service area and at the handsink near the dishmachine.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Lockers or other suitable facilities are not used by employees for storage of clothing and other possessions. Observed several purses stored through the facility on equipment storage shelves.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
- Physical Facilities Good Repair
Observation: Observed that the following aspects of the physical facilities are not maintained in good repair: cracked floor tile beneath the warewashing machine which is pooling water and may serve as a harborage condition for pests
Correction: missing ceiling tile near the boiler room.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors and walls throughout the facility are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use in the mop bucket.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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09/17/2013 | Routine | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a routine inspection. See the Routine Inspection Report for violative conditions noted during today's inspection.
Complainant stated that mice were seen in the dining area on Saturday, September 12. The manager on duty stated that the facility has been experiencing a mouse problem and has been working with their pest control provider to remedy the issue. Routine pest control services are obtained monthly, however due to mice presence services were first increased to weekly, and are now twice a week on Thursdays and Sundays. Receipts for pest control services were available for review. Gaps where mice may enter were identified. These gaps were sealed by the pest control company, however the sealant has come loose in some areas of the exterior. Contact your pest control company so that these areas may be re-sealed. The pest control company also identified areas in the kitchen that should be cleaned, including under the cooking equipment. I also noted the need for cleaning in my inspection report. Provide a deep cleaning of the establishment before the follow-up inspection. The pest control operator stated that 28 traps were laid. Continue to use glue traps as long as mice presence persists. Also, close gaps in the ceiling near the boiler room to prevent pest access to the facility.
The manager on duty stated that he has not personally seen the mice for a week. I did not observe pest presence or evidence during the inspection. Continue to seal up gaps in the facility as noted and remove harborage conditions (clean floors, remove standing water, elevate storage boxes off of the floor in the dry storage room). Contact the Health Department for further guidance if the problem persists.
No violation noted during this evaluation. | 09/17/2013 | Complaint | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." NOTE: Manager stated this information has been provided to his staff, however he was unable to locate signed agreement forms.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee handle raw meat and then hamburger buns without changing gloves and washing his hands. Also observed the dishwasher load dirty dishes and subsequently unload clean dishes without washing his hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Training on handwashing provided on site.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw country fried steak stored over cooked meatloaf in the walk-in refrigerator. This may lead to cross contamination.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Observed uncovered bacon in contact with food bags in the Traulsen 2-door upright refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cheese (58F) and cooked brussel sprouts (57F) on the counter, noodles (56F), crab cakes (56F) and cooked brussel sprouts (57F) in the 2-drawer, 1-door reach-in refrigerator under the grill (4), noodles (56F) and feta (53F) in the Traulsen 2-door upright refrigerator (7), creamer on ice at front counter (64F), sliced tomatoes (63F) in the prep top of the 2-door reach-in prep refrigerator at the front counter (directly beneath heat lamps.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: Cheese and brussel sprouts discarded
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. NOTE: Discarded.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the handwashing sink at the front counter.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink at the front counter.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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06/19/2013 | Risk Factor | |
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