DOHERTY'S FISH CHIPS PADDY WAGON (WCID #663)

Observation: An employee is drinking out of a water bottle and contaminating hands when opening/closing top of bottle where mouth is place for consumprtion. Discontinue this practice and ensure drinks are consumed out of a container that breaks potential hand to mouth contact. CDI: Bottle removed from use during inspection.
2-401.11 Eating, Drinking, or Using Tobacco (C)
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.

Observation: Due to the hand sink being cut off, an employee was observed not washing hands and prior to using gloves prior before engaging in food service production tasks. Discussed with PIC that even though leak is present, staff must wash hands and ensure water is available. CDI: Staff member washed hands.
2-301.14 When to Wash (P)
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P

Observation: The hand sink cannot provide hot water due to the on demand hot water system failing. Staff are expecting part from system manufacturer by February 12, 2025 for corrective action plan. PIC to set up make shift hand washing sink until repair is made.
5-202.12 Handwashing Sinks, Installation (C)
Provide at least 100F water at handsinks.

Observation: Hand sink had water cut off and was not available for use during operation. See above comments as when water is turned on at faucet, water jets out of wall hot water heater. Currently, staff are cutting water on and off to wash hands. Verification for hand wash sink set up prior to next event on February 6, 2025. (*Until repair is made)
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.

Observation: Frozen potato items were being left out on the prep table. Discontinue this practice and place frozen items to thaw in the prep refrigerator to disallow product exceeding 41F. CDI: Potato products placed in the reach in.
3-501.12 Time / Temperature Control for Safety Food, Slacking (C)
Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen.

Observation: Staff are not wearing full hair coverings during production tasks.
2-402.11 Effectiveness - Hair Restraints (C)
Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Observation: Wiping clothes used for cleaning up spills ar enot being stored in a sanitizer between use. Ensure that a sanitizer wiping cloth bucket is set up daily for in use wiping clothes use to clean up food contact surfaces.
3-304.14 Wiping Cloths, Use Limitations (C)
(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.