Grayhawk Golf Club

Inspector notes: In walk in cooler on speed rack, TCS foods (cooked potatoes, cut tomatoes)/ 55*F prepared and cooling in shallow covered containers. Potatoes and tomatoes were uncovered to continue the cooling process. Per manager, TCS foods were prepared

Inspector notes: On cook line, employee handled raw shell eggs with gloved hands, then handled plate and other ready to eat food items without a proper handwash after handling of raw eggs. 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