Date: 01/30/2024

Inspection Type: Regular

8. *** Observed multiple employees to not be washing hands before switching gloves. ***COS Informed PIC that employees must wash hands when switching pairs of gloves. PIC informed employees and inspector observed this to be done correctly during the remainder of the inspection.

15. *** Observed employees on the cook line to be using gloves for multiple tasks including handling food and touching food contact surfaces. ***COS Informed the manager and she informed employees on the proper glove usage.

16. *** Observed multiple quat buckets to be <100 ppm. ***COS Buckets were re-made to 300 ppm.

49. *** Observed an area holding salad plates to be soiled with food residue at the bottom. *** Ensure this is cleaned by next routine inspection.

Date: 09/08/2023

Inspection Type: Regular

22. *** here were. some noted temperature violations in the prep tables and under grill cooler drawers in the kitchen all food including raw chicken, corn, beans, cheese, dressings, mayonnaise, salsa, tomatoes, and cucumber were at 58 to 60 deg F. *** According to the kitchen manager, this food is not kept in the prep tables overnight, and they are pulled from the walk-in and placed in the table in the morning. This food was placed in the prep tables around 10 am. When I did the inspection, 4 hours had not passed since the food was pulled from the operational walk-in, so I allowed the food to be removed and placed back in the walk-in. Cheese in the drawer cooler was kept there overnight, so it was voluntarily thrown out by the manager. The manager placed a ticket requesting service for the prep tables and drawer coolers while I did the inspection. Email invoice to be by 9/15/23.

56. *** Employee bag was on the prep table. *** COS She explained to me that she was late clocking in and in a rush, then moved the bag. Employees must use designated areas to store personal belongings.