Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash..........Employee sitting in office, enters kitchen, picks food off of floor, touched hair, then handled a cutting board to handle onions, then handled knife to cut onions without washing hands. Instructed employee to wash hands before handling any food contact surfaces. Discussed the importance of proper handwashing with manager 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.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance.........Employee using food prep sink to wash hands. Remove soap and paper towels from prep sink and wash hands only in approved handwashing sink. (B) A HANDWASHING SINK may not be used for purposes other than handwashing.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination...........In walk in cooler, packaged raw chicken stored on same shelf as bacon, lemons, and packaged raw beef and in reach in refrigerator, packaged raw chicken and packaged raw beef stored in same container on shelf. Instructed manager and employees to separate raw chicken from raw beef and fruit to prevent cross contamination. Discussed the importance of proper storage of raw and ready to eat food products. (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. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by; (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented.

Food-contact surfaces: cleaned & sanitized

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils..........Slicer with accumulation of food debris on food and nonfood contact surfaces. Per manager, slicer was not used today. Manager re-washed, rinsed, and sanitized slicer. Discussed the importance of warewashing food contact surfaces after use and before storing. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces.......At food contact surfaces in high temperature warewashing machine, hot water sanitizer cycle with a reading of 154*F and 155*F, using inspector waterproof min/max thermometer. Discontinue use of warewashing machine until able to maintain a proper hot water rinse temperature during all wash cycles. Use 3 compartment sink for all warewashing purposed until machine is repaired. (A) Except as specified in ¶ (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90*C (194*F), or less than; (1) For a stationary rack, single temperature machine, 74*C (165*F).

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals..........All in use quat sanitizer spray bottles used on food contact surfaces with a sanitizer concentration >400ppm. Manager re-made sanitizer solution to the proper concentration.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods.........At prep table next to pizza oven, cooked sausage/ 105*F and cooked peppers/ 88*F prepared and cooling on sheet pan at room temperature. Instructed employee to move sausage and peppers to walk in cooler to continue the cooling process. Discussed proper cooling methods with employee. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled; (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (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.