| 3-301.11 (B) / PREVENTING CONTAMINATION FROM HANDS Priority Item Corrected During Inspection Employee observed handling french fries with bare hands. Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready to eats foods. Discard french fries which were contaminated. Action Taken: Education about proper glove use was explained to employee. Employee discarded contaminated french fries and donned gloves. Correct By: 30-May-2017  |
| 4-204.11 / VENTILATION HOOD SYSTEMS, DRIP PREVENTION Core Item The ventilation hood system is laden with grease buildup and drips of grease are observed hanging from front panel. Design the exhaust ventilation hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single service or single use articles]. Correct By: 14-Jun-2017 |
| 4-501.12 / CUTTING SURFACES Core Item Repeat Cutting board located on main coldtop/prepline is discolored and grooved. Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 14-Jun-2017 |
| Comments |
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| This is a routine inspection. All hot and cold holding temps are within the safety zone. During inspection, proper thawing was observed in the WIC and an ice wand was available for proper cooling. PIC was also knowledgeable about proper food procedures including reheating and heating. Food thermometers and cooler thermometers were available.This facility is clean and maintained. |