Critical: Hands and Arms / Cleaning Procedure (corrected on site) Observation: Observed food employees using improper handwashing procedures. FOOD SERVICE WORKERS INCLUDING MGR. RINSED HANDS WITH COOL WATER SOMETIMES USING SOAP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
09/11/2015
Routine
No violation noted during this evaluation.
03/05/2014
Routine
The purpose of this visit was to conduct a routine inspection. HWH: State Sandblaster CSB5226SFEX, 15KW Dish Machine: None
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: Prep Top: #2 (Meats/Cheese): Seafood salad 42F, Sl. Turkey 42F, Sl. Pepper Cheese 42F
Correction: Ambient temperature of Duke 2Dr Prep Cooler 48F.
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