| 2-301.14 / WHEN TO WASH Priority Item Corrected During Inspection Food employee handling raw hamburger with gloves on used same gloves handled toast for buttering. Food employees must wash hands before engaging in food preparation, after touching bare human body parts, after using the toilet, after coughing, sneezing or taking a break (using tobacco, eating or drinking), between working with raw food and ready-to-eat food, after handling soiled equipment or utensils, before donning gloves to work with food, between changing tasks to prevent cross-contamination and after any other activities that contaminate hands. Correct By: 11-Apr-2023  |
| 3-302.11 (A)(1)(a-c)(A)(2) / PACKAGED AND UNPACKAGED FOOD - SEPARATION, PACKAGING, AND SEGREGATION Priority Item Corrected During Inspection Raw hamburger patties being held above ready to eat sandwich meats and vegetables in 3 door unit in baking room. Separate raw animal foods from ready-to-eat foods and produce during storage, preparation, holding and display. Correct By: 11-Apr-2023 |
| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item Juices and dairy products observed at 50°F in Sanyo residential unit. Maintain time/temperature control for safety foods (TCS) at 41°F or less. Discard if held out of temperature more than 4 hours, relocate and cool rapidly if just opened from another unit. Correct By: 11-Apr-2023 |
| 4-205.10 / FOOD EQUIPMENT, CERTIFICATION AND CLASSIFICATION Core Item Non-approved equipment in use. Residential Sanyo unit just purchased to replace another residential unit for holding dairy and juices. Units are not commercial units. Provide commercial food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program. When replacing units they must be commercial units. Do not hold TCS foods in residential unit until replaced. Correct By: 30-Apr-2023 |
| 4-602.13 / NONFOOD CONTACT SURFACES (CLEANING FREQUENCY) Core Item Repeat The shelving above grill prep lines are not cleaned on a routine basis. Wire shelving holding breads are observed with dried on food debris. Floors in bakery and in dry storage are observed with dirt and food debris, and not cleaned routinely. Clean the non-food contact surfaces of equipment on a frequent basis to prevent accumulation of soil residues. Correct By: 11-Apr-2023 |