Andretti Indoor Karting and Games

Inspector notes: Observed an employee grab two raw burger patties with gloved hands and place them onto the grill to begin cooking. The employee was observed removing their gloves, grabbing a new set of gloves and then grabbing ready-to-eat food such as buns to begin assembling the burger without washing their hands first. The employee was instructed that anytime contamination to the hands occurs, such as when going from handling raw meat to handling ready-to-eat food such as burger buns, the hands must be washed to prevent cross contamination. The burger buns were embargoed at time of inspection (see embargo form). Employee properly washed hands at handwash sink at time of inspection and then grabbed a new set of clean gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: Observed a food container that was stored with the clean dishes and was stored as clean according to the person in charge. Upon closer observation and separation of the food containers, one of the containers still had food residue on the inside of the container. Several of the food containers were returned to the dish washing area to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed a few spatulas sitting in a metal container on the stove that had water inside of it. The water temperature as measured using a probe thermometer was 109°F. Discussed with person in charge that if the intent is to store utensils in water, the water must either be continuously running or must have a temperature of at least 135°F. Person in charge stored the utensils in a dry location. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection