Humble Pie

Inspector notes: Observed the main handwashing sink not having paper towels. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed the dishwasher being used while having a chlorine sanitizer concentration of 0 ppm. Person in charge was not able to get the dishwasher to provide the appropriate concentration of chlorine sanitizer and called a technician to check the unit. Discussed the importance of proper sanitizer levels (chlorine 50-100 ppm) and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection using the quaternary ammonia sanitizer provided at the 3 compartment sink. Please keep using the 3 compartment sink to sanitize all food contact surfaces

Inspector notes: Observed an employee grab a raw meat patty, dispose of their gloves, and proceeded to glove back up and touch clean dishware before washing their hands. 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. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed pull pork cooling in a small reach in cooler but being tightly covered. Food item was still in the appropriate time/temperature for cooling at the time of inspection. TCS foods must 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. All TCS foods cooling were uncovered and moved to the walk in cooler for rapid cooling