No general comments were recorded on the latest inspection.
Latest recorded violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 When to Wash (P) Food service employees observed wiping the counter tops on the serving/make line and returning to food prep without washing hands. During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks ,and after engaging in other activities that contaminate the hands. EHS redirected food service employees to remove soiled gloves, wash their hands, and put on clean gloves before they could serve another customer. EHS educated PIC and food employees on when to wash hands during food prep/service.***CORRECTED DURING INSPECTION (CDI)***NO POINTS TAKEN***EDUCATION GIVEN***
3-304.14 Wiping Cloths, Use Limitations (C) The chemical sanitizing solution was visibly soiled with floating food debris. Maintain sanitizer containers for in-use cloths free of visible debris and soil. The PIC remade and tested the chemical sanitizing solution. ***CDI***REPEAT VIOLATION***
3-304.12 In-Use Utensils, Between-Use Storage (C) Butcher knife used to diced cooked meats was stored on soiled cutting board while visibly soiled with dried on food debris. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: on a clean, sanitized surface or in a container of water if the water is maintained at a temperature of at least 135F. EHS educated PIC on in-use utensil stored and cleaning. PIC had food employee replace soiled butcher knife with clean a knife and clean the worktop surface of excessive food debris build up.***CDI***
4-602.13 Nonfood Contact Surfaces (C) The following are soiled and shall be cleaned: worktop top counters and drainboard of prep sink. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the items listed.***REPEAT VIOLATION***
6-501.12 Cleaning, Frequency and Restrictions (C) Floors throughout kitchen are soiled including but not limited to high traffic areas, underneath equipment, and corners. Wall at hand washing sinks and grill area are soiled with food residue buildup and splatter. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.***REPEAT VIOLATION
Food service employees observed wiping the counter tops on the serving/make line and returning to food prep without washing hands. During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks ,and after engaging in other activities that contaminate the hands. EHS redirected food service employees to remove soiled gloves, wash their hands, and put on clean gloves before they could serve another customer. EHS educated PIC and food employees on when to wash hands during food prep/service.***CORRECTED DURING INSPECTION (CDI)***NO POINTS TAKEN***EDUCATION GIVEN***