Fry's Signature

Inspector notes: At front service counter, employee handled hamburger meat with gloved hands, removed gloves and donned new gloves to handle whole steak, without a proper handwash in between each type of beef. Instructed employee on future handwashing requirements, including with beef, hamburger and whole steaks with different cooking temperatures require handwashing in between handling. 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

Inspector notes: In walk in cooler, several boxes of packaged raw hamburger patties stored over packaged raw bacon. Employee moved packaged raw hamburger patties to lower shelf to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination

Inspector notes: In meat cutting cold room, handwashing sink leaking at pipe under sink. Repair. All plumbing is to be maintained in good repair at all times