Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Containers without handles used in sugar and flour containers as observed by containers left lying in products.
Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site with proper handwashing and use of sanitary gloves as well as starting with new sandwich items.
Observed cook with no hair restraint while preparing food on cookline. Corrected On Site.
Critical. Observed encrusted material on can opener.
Equipment and utensils not properly air-dried. Pans wet nested on clean pan shelving.
Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. New employee without training at time of inspection-less than 2 weeks.
9/15/2010
Routine - Food
Inspection Completed - No Further Action
Critical. NO CONSPICUOUSLY LOCATED THERMOMETER IN REACH IN COOLER IN KITCHEN. COS
Critical. NO STEM TYPE THERMOMETER TO CHECK FOOD TEMPERATURES
Critical. OBSERVED RAW ANIMAL FOODS STORED ABOVE READY TO EAT FOODS IN REACH IN COOLER. RAW HAMBURGER PATTIES STORED ABOVE, COOKED SAUSAGE AND PLANT FOODS. COS
ICE SCOOP HANDLE IN CONTACT WITH DRINK ICE AT WAITSTATION. COS
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