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[?] A summary of the violations found during the inspection are listed below.

3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation,,packaging, and segregation
Critical Corrected During Inspection Observed raw eggs in storage above ready-to-eat foods (black beans, potatoes) at the time of inspection.
RTE foods may become cross contaminated with a raw animal product in the event an egg breaks. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. The eggs were removed from storage over RTE foods at the time of inspection.

3717-1-02.3(A) / Food contamination prevention - eating, drinking, or using tobacco.
Corrected During Inspection Observed employee eating a burrito near a prep cooler in the kitchen at the time of inspection.
To ensure proper hygiene, an employee shall eat only in designated areas where the contamination of exposed food; clean equipment, utensils or linens; unwrapped single service or single use articles; or other items needing protection cannot result. Employee went outside the kitchen to finish eating.
3717-1-06.2(E) / Handwashing signage.
Observed no handwashing sign posted at handwashing sink in the men's restroom.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. Provide a conspicuously posted sign at the handwashing sink in the men's restroom that reminds food employees to wash hands.


Inspection Information


Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard

Inspection Date: 06-January-2014


Comments
Discussed providing a designated area by coat rack where employees may eat. Employees are permitted to sit on stairs to eat as long as the handwashing sink remains accessible.
Discussed the maintenance of in-use utensils that are replaced clean & sanitized every 2 to 4 hours. Clean cutting knives are stored on a magnetic knife holder.
Vent covers in the hood over the cooking range appeared clean at the time of inspection.
Monitor the temperature in the walk-in cooler to ensure food stored within it continues to be held at a temperature that is 41 degrees Fahrenheit or lower. Adjust as needed.