Frys Signature

Inspector notes: At in use 3-compartment sink, at dishware surfaces, no detectable quat sanitizer. In use sanitizer spray bottles used on slicers, no detectable quat sanitizer in bottles. After several attempts to obtain proper quat concentration from dispensers, unable to obtain accurate quat sanitizer solution concentration for warewashing. Discontinue use of 3-compartment sink for warewashing purposes until repaired and use bakery department for all warewashing. Repair company was called at time of inspection. Discussed more frequent monitoring of sanitizer solution at 3-compartment sink, especially at start of day, after periods of inactivity, or when changing out empty sanitizer bag

Inspector notes: At slicer, employee handling deli meat with gloved hands, then removed gloves to wash hands with black cloth wrist braces on while handwashing. Instructed employee to remove wrist braces to properly wash hands. If employee is required to wear wrist braces, then employee needs to be excluded from working with open food that requires frequent handwashing and following correct handwashing procedures. 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