III / Preventing Contamination by Hand
Food employee(s) did not wash hands in situations that specifically require them to do so.OBSERVED FOOD EMPLOYEE HANDLING RAW AND READY TO EAT FOODS WITHOUT PROPER HANDWASHING AND GLOVE CHANGE.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands.FOOD EMPLOYEES SHALL PROPERLY WASH HANDS AND CHANGE GLOVES BETWEEN HANDLING RAW AND READY TO EAT FOODS.
VI / Time/Temperature Controlled Safety Food
Time/temperature controlled for safety foods were not being held at the proper temperature.OBSERVED SLICED TOMATOES, CHOPPED LETTUCE, AND CHEESE BEING STORED AT TEMPERATURES ABOVE 41 DEGREES F IN COLD HOLDING.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE STORED AT A TEMPERATURE OF 41 DEGREES F OR 135 DEGREES F OR ABOVE..
VII / Protection from Contamination
Equipment food-contact surfaces and utensils were not being sanitized.OBSERVED FOOD DEBRIS ON THE MEAT SLICER AND MIXER.
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.TO PREVENT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS , CLEAN AND SANITIZE THE MEAT SLICER AND MIXER EVERY 4 HOURS OR BETWEEN TASK.
VIII / Consumer Advisory
The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.OBSERVED MENU WITHOUT ASTERISK TO IDENTIFY THE RAW/UNDERCOOKED FOOD ITEMS.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.TO PROPERLY INFORM THE CONSUMER, RAW/UNDERCOOKED FOODS SERVED AT THE OPERATION SHOULD INCLUDE AND ATERISK NEXT TO THE FOOD ITEM THAT IS SERVED RAW/UNDERCOOKED.