| 2-301.14 / WHEN TO WASH Priority Item Corrected During Inspection All cookline employees dawned gloves and did not properly wash hands before putting on gloves. 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: 03-Jan-2024  |
| 3-403.11 (A-D) / REHEATING FOR HOT HOLDING Priority Item Corrected During Inspection Holding beef observed at 109 °F in steam well. Operator stated they just pulled it out of walk in last hour. No rapid reheating took place. Adjust procedures and methods to properly reheat previous cooked and cooled food to a least 165 °F within 2 hours. Correct By: 03-Jan-2024 |
| 3-501.15 (B) / COOLING METHODS - VENTING Core Item Corrected During Inspection Beans found covered or stacked in refrigeration during the cooling process. When placed in cooling or cold holding equipment, food containers must be properly arranged in equipment (to allow maximum heat transfer through container walls) and loosely covered or uncovered (if protected from overhead contamination) to facilitate heat transfer from the surface of the food. Correct By: 03-Jan-2024 |
| 7-102.11 / COMMON NAME - LABELING WORKING CONTAINERS Priority Foundation Item Corrected During Inspection Several unlabeled chemical spray bottle(s) / container(s) observed in the facility. Label working containers of poisonous or toxic materials (such as cleaners and sanitizers) with the common name of the material. Correct By: 03-Jan-2024 |