Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash.............At warewashing machine, employee not washing hands when switching between dirty and clean dishes. Instructed employee to wash hands after handling dirty dishes and before handling clean dishes. On cook line, employee cracked raw egg, then handled utensils for ready to eat foods with same hand without washing hands. Instructed employee to wash hands after handling raw foods and working with utensils for ready to eat foods. Employee returned from restroom and retrieved clean dishes from shelves without washing hands. Instructed employee to wash hands after returning from restroom and working in kitchen. Discussed proper handwashing and glove usage with managers and employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE SERVICE and SINGLE-USE ARTICLES and; (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination................On prep line, employee cutting raw fish then handled ready to eat salad items for customer with same gloved hands without washing hands. Instructed employee to discard ready to eat salad and wash hands after handling raw foods and before handling ready to eat foods. Discussed cross contamination and handwashing with managers and employees. (A) FOOD shall be protected from cross contamination by; (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from; (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and (b) Cooked READY-TO-EAT FOOD.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness................Warewashing machine with a chlorine concentration of 0 ppm at food contact surfaces. Manager changed out empty sanitizer bucket at time of inspection. Maintain chlorine sanitizer at 50-100 ppm in warewaching machine at all times. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.................Lettuce slicer, chicken grinder, and meat slicer with accumulation of food debris on food and nonfood contact surfaces. Per manager, slicers and grinder were stored as clean. Lettuce slicer, chicken grinder, and meat slicer were moved to be re-washed, rinsed, and sanitized. Discussed proper warewashing frequency with managers. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding....................On cook line in far left prep table cooler, TCS foods (raw shrimp, raw beef, raw chicken, cooked sweet and sour chicken, quinoa, noodles, chicken mix) with internal temperatures of 51*F-56*F. Ambient temperature of prep table cooler was 54*F from unit thermometer. Per manager, TCS foods were placed in unit <4 hours. Instructed employees to move TCS foods to walk in cooler to cool back down to the proper temperature. On cook line in top portion of far right prep table cooler, TCS foods (cooked chunk chicken, cut lettuce, cut cabbage mix, noodles, spring rolls) with internal temperatures of 50*F-58*F. Per manager, TCS foods were placed in prep table cooler <4 hours. Employee moved TCS foods to walk in cooler to rapidly cool back down to the proper temperature. Manager called repair company at time of inspection. Discussed proper cold holding temperatures with managers. Maintain all TCS foods at a cold holding temperature of 41*F or less at all times.

Proper cooling methods used; adequate equipment for temperature control

Core-3-501.15 (B), C: Cooling Methods; Cooling containers..............In walk in cooler, cut iceberg lettuce/ 52*F-54*F and cut lettuce mix/ 52*F-55.5*F prepared and cooling in containers with lids. Per preparation sticker and employee, lettuce was cut <1 hour. Employee rapidly cooled cut lettuces in large ice bath. Discussed proper cooling methods with managers and employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be; (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation...............On cook line near cold prep area, in use wiping cloth stored on food contact surface in between uses. Instructed employee to store wiping cloths in sanitizer solution in between uses.