3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Observed food employee touching ready-to-eat food with bare hands. Scoops handles are located in the ice at beverage fountains.
Except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
3717-1-03.2(F)(1) / Protection from unapproved additives.
Critical Corrected During Inspection Observed unsafe or undeclared ingredients being added to food. Turkey legs are out in the open outside and not covered for protection from contamination.
Food shall be protected from contamination that may result from the addition of unsafe or unapproved food or color additives or unsafe or unapproved levels of approved food and color additives.
3717-1-04.4(L) / Mechanical warewashing equipment - hot water sanitization temperature
Critical The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. The rinse sanitizing temperature is not adequate for the dish machine.
In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194˚F, or less than: For a stationary rack, single temperature machine, 165˚F; or for all other machines, 180˚F.