De Babel

Inspector notes: Second Consecutive Violation. On cook line, employee handled raw chicken with gloved hands, then removed gloves and donned new gloves to continue working with cooking utensils and other raw and cooked meats without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves once contamination has occurred with raw proteins. Recommend tongs to avoid excessive handwashing/ glove changes during busier times of service. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent recontamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: At back prep table, employee cutting raw radishes with bare hands. Per employee, radishes are served raw and ready to eat. Instructed employee to discard cut radishes, wash hands, and don gloves to continue with process. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items

Inspector notes: At start of inspection, partially cooked french fries without time documentation. Per employee, french fries were prepared within the hour and were properly time stamped at time of inspection.Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control

Inspector notes: On cook line, employee handled raw chicken with gloved hands, then removed gloves and donned new gloves to continue working with cooking utensils without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves once contamination has occurred with raw proteins. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: In walk in cooler, in shallow covered containers, cooked hummus with internal temperatures of 95*F-101*F. Per manager, hummus was prepared >2 hours. Cooked hummus was discarded. See embargo form. Cooked TCS foods are to be cooled from 135°F to 70°F within 2 hours

Inspector notes: Second Consecutive Violation. In walk in cooler, several pans of cooked lentil soup/ 50*F prepared and cooling in shallow covered containers. Per employee, lentil soup was prepared within normal time parameters. Containers of lentil soup were uncovered to continue the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: In walk in cooler, cooked garbanzo beans/ 109*F-124*F cooling in shallow covered pans. Per manager, garbanzo beans were prepared

Inspector notes: In walk in cooler, cooked garbanzo beans with internal temperatures of 58*F-65*F. Per employee, garbanzo beans were prepared the previous day and stored in shallow covered containers. Cooked garbanzo beans were discarded. See embargo form. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

Inspector notes: On cook line, employee handling raw chicken with gloved hands then continued handling cooking utensils and ready to eat foods without a proper handwash. In back prep area, employee touched trash can with gloved hands then contiued working with serving utensils with same gloved hands. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. Recommended using handled utensil on cook line to preventt future cross contamination with raw and ready to eat foods. 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