Management Awareness; policy present

PRIORITY VIOLATION-2-201.11(A), (B), (C), & (E), P: Responsibility of Permit Holder, Person in Charge, and Conditional Employees; Responsibilities and Reporting. "Person in charge" at time and workers present state they have not been trained on an employee illness policy - operator is responsible for creating and training workers on a verifiable employee illness policy that addresses the communicable disease symptoms and conditions easily transmissible through the vehicle of food. Operator given materials during previous inspection to create an employee health handbook for training workers.

Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash. Observed two workers wipe nose on the back of the wrist while wearing gloves without stopping to wash - both workers washed hands properly upon being told. Workers must stop and wash hands, wrists, and forearms when potential contamination occurs. Workers may use their upper arms when having a nose inch or are about to cough/sneeze to prevent contamination of the hands.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. Worker observed placing dirty food serving trays at the hand washing sink to be rinsed there for re-use - worker routed trays to the 3-part sink after being told. All serving trays/plates must be washed, rinsed, and sanitized prior to re-use at the designated ware washing equipment. Hand washing sinks are for hand washing only. Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 1) Tempered water at the cook/prep line hand washing sink found at 88F. 2) Tempered water at the ware washing hand washing sink found at 110F. Adjust tempering valve on each sink to provide tempered water at 100F.

Food-contact surfaces: cleaned & sanitized

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Cleaned meat slicer found with remaining organic food deposits - manager cleaned and sanitized the slicer thoroughly at time. Wash, rinse, and sanitize all slicer food contact surfaces thoroughly after use and at least once every four hours from initial uninterrupted use. Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. Cake pan molds stored as clean in the baking area found with remaining cake deposits - wash, rinse, and sanitize cake molds thoroughly prior to greasing for the next use.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling. Pot of potato soup found fully covered at 47F in the walk-in cooler operating at 36F after >6 hours - soup embargoed at time. See embargo form. Cool all hot potentially hazardous foods from 135F to 70F in the initial two hours and from 70F to 41F and less in an additional four hours. Cool all foods rapidly. Maintain foods at least partially uncovered until fully cooled. Shallow food thicknesses not exceeding four inches and portioning increase the rate of cooling.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. Individually wrapped butter pads placed unrefrigerated at the self-service counter found at 65F and operators' "time as control" log has not been filled out for this day - butter embargoed at time. See embargo form. Workers must track the time in a written manner that the butter is placed by filling out the available log sheet routinely. Manager states these butter pads are to be consumed or discarded every two hours.

Contamination prevented during food preparation, storage & display

Priority Foundation-3-306.13(B) and (C), Pf: Consumer Self-Service Operations. Samples dispensed in bulk from trays at the service counter cash register with only a napkin offered to eliminate customer bare hand contact observed to be minimally effective with customers not using a napkin - individually portion samples into cake cups or similar supply to eliminate customer contact. Customers must not reach into bulk trays of food with bare hands. Core-3-307.11, C: Miscellaneous Sources of Contamination. Observed dirty cloth laying on storage shelf with cleaned cake molds - rout all dirty cloths to be laundered. Store in-use cloths in an approved sanitizing solution.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation. 0 PPM Quaternary ammonium chloride found on wet cloth in dry pan at the coffee dispenser - worker routed pan for filling with sanitizer. Maintain wiping cloths in an approved sanitizing solution between uses.

Physical facilities installed, maintained, & clean

Core-6-201.12, C: Floors, Walls, and Ceilings, Utility Lines. Food deposits found on floor underneath and behind cook line flatiron grill - clean floor area regularly.