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#
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Violation
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6
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Hands clean & properly washed
Inspector Comments
Food employees are not washing their hands as required before putting on gloves, after handling the register and changing tasks. CFSM must review hand washing requirements with staff and ensure proper glove usage is maintained in addition to proper hand washing.
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8
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Adequate handwashing facilities supplied & accessible
Inspector Comments
Observed hand sink obstructed by bag of draining ice. Remove ice and ensure hand sink remains unobstructed at all times.
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18
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Proper cooling time & temperature
Inspector Comments
Observed canned tomato topping opened with cold-holding between 56-58F. Time/temperature control for safety (TCS) food shall be cooled within 4 hours to 41°F, if prepared from ingredients at ambient temperature, such as canned food items.
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20
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Proper cold holding temperature
Inspector Comments
Observed TCS items within cold-holding Bain Marie u it above 41F. Dressing bottles exceed maximum load limit of unit. Time/temperature control for safety (TCS) food must be cold held at or below 41ºF. Affected items shall be readjusted in unit to ensure temperature is maintained at 41F or below.
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37
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Contamination prevented during food preparation, storage & display
Inspector Comments
Observed absorbent cloths and paper towels lining food containers. Remove. Linens and napkins may not be used in contact with food
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