07/20/2021
Inspection, Routine
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06 - Foodborne Illness Risk Factors |
Proper eating, tasting, drinking, or tobacco use |
Inspector Comments: An employee beverage was stored next to food scales and single-use gloves used for food preparation in the back storage area. (Core)
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08 - Foodborne Illness Risk Factors |
Hands clean & properly washed |
Inspector Comments: An employee changed gloves after touching trash without a hand wash. (Priority)
Corrective action: employee washed hands and donned new gloves.
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09 - Foodborne Illness Risk Factors |
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
Inspector Comments: An employee touched ice used for beverages with bare hands in the drive-thru area. (Priority)
Corrective action: the ice was disposed of and the employee washed hands and donned gloves.
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22 - Foodborne Illness Risk Factors |
Proper cold holding temperatures |
Inspector Comments: Coleslaw in the front reach in cooler measured 48F. Coleslaw in the front cold top cooler measured 55F. (Priority)
Corrective action: the above items were rapidly cooled to 41F.
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40 - Good Retail Practices |
Personal cleanliness |
Inspector Comments: An employee with nails and polish was filling sauce containers without wearing gloves. (Priority foundation)
Corrective action: employee donned gloves.
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54 - Good Retail Practices |
Garbage & refuse properly disposed; facilities maintained |
Inspector Comments: The outdoor garbage containers were not covered. (Core)
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