- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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01/13/2016 | Inspection | Discussed hand washing and ill food worker policy. Discussed temperature logs. Demonstrated checking solution of sanitizer using facilities test strips. Discussed labeling bottle of water used for cleaning smoothie machine. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- In use food dispensing utensils improperly stored
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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01/16/2015 | Inspection | Observed sausage stacked over the lip of 1/6th sized plastic insert in top of sandwich make unit. Sausage on top temped at 47dF and sausage on bottom was 43dF. Discussed overstacking of food above insert level is ineffective is cold holding food properly. Discussed hand-washing and glove use to avoid bare hand contact with ready-to-eat foods. Discussed ill food work policy. |
- Dressing rooms dirty, not provided, improperly located
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Wiping cloths dirty, not stored properly in sanitizing solutions
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06/11/2014 | Inspection | Discussed with operator hand-washing and avoiding barehand contact with ready-to-eat foods. Also discussed ill worker policy. Reviewed temperature log with operator. Discussed with operator cleaning schedule for ice machine. |
- Single service items reused, improperly stored, dispensed, not used when required
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11/07/2013 | Inspection | |
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