Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge............Servesafe manager in kitchen unable to demonstrate knowledge of food safety practices when asked questions by the inspector. Educated manager on warewashing, handwashing, glove usage and when to change gloves, cooling, and cold holding. Discussed increasing training to all employees.

Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash...........Employee handled raw hamburger, removed gloves, then worked with food storage containers without washing hands. Employee touched clothing with bare hands, then worked with cooking utensils without washing hands. Instructed employee to wash hands once contamination has occurred, especially after handling raw proteins. Discussed handwashing and glove usage with all 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.

Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.12, Pf: Hand Drying Provision...........No hand drying towels at warewshing handwashing sink. Instructed employee to provide hand drying towels at handwashing sinks at all times.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces...........At warewashing machine with dishes just run through machine, hot water temperature was 155*F and 156*F, taken with inspector min/max thermometer, at food contact surfaces. High temperature warewashing machine reached 164*F after three rinse cycles. Discussed with manager the importance of proper hot water temperatures for proper sanitization of food contact surfaces. (B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71*C (160*F) as measured by an irreversible registering temperature indicator.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding.........In kitchen on counter, cooked potato hash browns/ 78*F and at front service area, milk carafes for coffee/ 48*F-52*F out of internal temperatures. Per manager, potato hash browns were out of cold holding ~30 minutes and milk carafes were removed from cold holding 1 hour-4 hours. Manager discarded potato hash browns and milk carafes were placed in cold holding unit to rapidly cool back down to the proper cold holding temperatures. Discussed with employees either keeping milk carafes in an ice bath or using time as a public health control. Maintain TCS (time/ temperature control for food safety) 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........On cook line in bottom portion of prep table cooler, cut melons/ 60*F cut and stored in plastic container with lid. Instructed employee to uncover cut fruit to continue the cooling process. Discussed cooling methods with manager. (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.