Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically: 1.) Observed clean cutting boards stored on the ground inbetween prep tables. Ensure clean cutting boards ready for use are stored off the ground and maintained clean. 2.) Observed debris hanging from hood suppresion system over food and food contact sufraces. CORRECTION: 1.) Employees cleaned and relocated cutting boards. 2.) Employees cleaned debris.
Rule Violation and Requirement: VIOLATION OF SECTION 7-203.11 *PRIORITY* A container used to store poisonous or toxic materials is used to store, transport or dispense food, specifically: Observed WD40 on the shelf under the meat slicer. The employees state that they use it to grease the meat slicer. WD40 can not be used on food equipment or in a food service area. CORRECTION: Informed employees food grade lube must be used.
Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically: Observed employees cutting raw meat and then handling spoons and other food equipment. Ensure hands are washed after handling raw meat. CORRECTION: Informed employees to wash hands.
Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically: Observed an employee handling raw meat and then rinse there hands in the 3 comp sink before returning to work. Employees must always wash their hands in the handwashing sink. CORRECTION: Informed employees
Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given. Walk-In 40 F Walk-In Freezer: Frozen
Information: Dishwashing Methods: 3 comp sink not setup at time of the inspection. Test strips available.
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