August 13, 2009 (Routine)

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0200 - Corrected During Inspection Employee observed wearing a watch on wrist while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 2000 - Corrected During Inspection Clean utensils (ex: tongs) were found hanging in the wire rods of a storage shelf.
  Store clean utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1060 - The nonfood contact surfaces of the dry linen cloths used to store french fry utensils and as a barrier for the bottom of a cutting board are not nonabsorbent and smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3190 - Dustless methods are not being used when cleaning the floor
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds. (A spray bottle of water is non-toxic & accomplishes this purpose).