| 3-301.11 (B) / PREVENTING CONTAMINATION FROM HANDS- NO BARE HAND CONTACT WITH RTE FOOD Priority Item Corrected During Inspection Food employee(s) using bare hands to portion corn tortillas in kitchen Ensure that food employee avoid bare hand contact with exposed ready-to-eat (RTE) foods. Use suitable utensils such as deli tissue, spatulas, tongs, non-latex single-use gloves or dispensing equipment. Had manager educate staff for correction Correct By: 03-Nov-2021  |
| 3-304.14 (A-F) / WIPING CLOTHS, USE LIMITATION Core Item Corrected During Inspection Wiping cloths stored in a sanitizer solution at 0.00 chlorine ppm. Maintain the sanitizer solution strength at 50-200ppn chlorine. had employee refresh bucket Correct By: 03-Nov-2021 |