II / Good Hygienic Practices
Observed multiple employee belongings throughout the food service (purse, drink, meal, clothes, etc) at time of inspection.
To prevent potential contamination, store employee belongings in a designated area away from food preparation areas.
III / Preventing Contamination by Hand
Observed an employee donning gloves without washing hands at time of inspection.
To prevent contamination, employees shall wash hands prior to donning gloves.
VI / Time/Temperature Controlled Safety Food
Observed multiple TCS foods to be without a proper date mark at time of inspection (cut lettuce, cut tomatoes, hot dogs, cooked chicken, etc.).
To limit the growth of harmful organisms, ensure that ready to eat TCS foods (cut lettuce, cut tomatoes, hot dogs, cooked chicken, etc.) is properly date marked for a 7 day discard date.
X / Chemical
Observed multiple paints and cleaners stored in close proximity to clean containers and utensils at time of inspection.
To prevent potential contamination, store chemicals (paint, cleaners, etc.) away from clean containers, utensils, etc.