Proper eating, tasting, drinking, or tobacco use

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employee drinks without both lid and straws. Employee drinks need to have both lid and a straw and to be located in a place as to not contaminate any food or utensils.

Hands clean & properly washed

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure Observed employee come in from a break and wash hands for 6 seconds. Discussed with employee and person in charge about proper handwashing procedure. Handwashing is a critical factor in reducing fecal-oral pathogens that can be transmitted from hands to RTE food as well as other pathogens that can be transmitted from environmental sources. All aspects of proper handwashing are important in reducing microbial transients on the hands. However, friction and water have been found to play the most important role. This is why the amount of time spent scrubbing the hands is critical in proper handwashing.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance Observed large bucket and lids in the basin of the handwashing sink in back near 3 comp sink. Discontinue this practice. Person in charge removed items from sink at time of inspection. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.

Food separated & protected

PRIORITY VIOLATION-MCEHC Chap. 8, Sec. 2, Reg. 5, P: Gloves, Use Limitation; Limited to One Task Observed person in charge don a used glove to engage in food prep. Discontinue this practice. Discussed with person in charge that single-use gloves can not be re-used. Multiuse gloves, especially when used repeatedly and soiled, can become breeding grounds for pathogens that could be transferred to food. Soiled gloves can directly contaminate food if stored with ready-to-eat food or may indirectly contaminate food if stored with articles that will be used in contact with food. Multiuse gloves must be washed, rinsed, and sanitized between activities that contaminate the gloves. Hands must be washed before donning gloves. Gloves must be discarded when soil or other contaminants enter the inside of the glove.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed many cans of Butain located in dry storage area above chocolate mile drinks. Person in charge relocated Butain at time of inspection. Separation of poisonous and toxic materials in accordance with the requirements of this section ensures that food, equipment, utensils, linens, and single-service and single-use articles are properly protected from contamination. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.

Adequate ventilation & lighting; designated areas used

Core-6-303.11, C: Intensity-Lighting Observed very poor lighting in mens bathroom. Person in charge is aware of it and plans on replacing the bulbs as soon as she gets a ladder. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.