3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Handwashing sink water below 100°F. OBSERVED: No hot water at the hand sinks. Hot water at least 100 degrees is required so employees may properly wash their hand to prevent a contamination which could cause a foodborne illness.
Correct By: 11-Jun-2021
3717-1-07.1(P) / Personal care items - storage.
CorrectedDuringInsp Personal care items stored improperly. OBSERVED: half eaten subway sandwich stored with consumers foods in the edesa cold holding unit. Remove & store personal items in a designated area to prevent contamination which could cause a foodborne illness. CORRECTED: Employee threw sandwich away.

3717-1-03.4(C) / Thawing - temperature and time control.
CorrectedDuringInsp TCS foods not properly thawed. OBSERVED: Individually wrapped sandwiches thawing o counter at room temperature. To prevent the growth of pathogens which could cause a foodborne illness. Sandwiches shall be thawed in a cold holding unit. Place in cold holding unit. CORRECTED: Employee placed in cold holding unit.

3717-1-03.2(Y) / Miscellaneous sources of contamination.
CorrectedDuringInsp Food not protected from contamination.OBSERVED: Raw eggs stored above pie crust/cream cheese. To prevent a contamination which could cause a foodborne illness .Raw animal foods shall be stored in correct stacking order & poultry below any other foods. CORRECTED: Employee put eggs on bottom shelf.

3717-1-02.3(C) / Hair restraints - effectiveness.
Food employee(s) not wearing a hair restraint. OBSERVED: No employees wearing hair restraints. Food employees shall wear effective hair restraints to prevent a contamination which could cause a foodborne illness
Correct By: 11-Jun-2021
3717-1-03.2(M) / Wiping cloths - use limitation.
Improper use and/or maintenance of wiping cloths. OBSERVED: No sanitizer available to keep wiping surfaces between customers to prevent a contamination which could cause a foodborne illness. Keep a wipe bucket with sanitizer & store wipe cloths in it.