Mayo's Lunch

Inspector notes: Observed PIC begin food preparation by cutting and washing lettuce for sandwiches with bare hands. 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. RTE food that was contacted by bare hands was discarded by PIC at time of inspection

Inspector notes: Observed PIC finish prep and clean cutting board, knife, spatula and bowl with soap and water, and then place them to air dry, skipping sanitization. Food-contact surfaces were properly sanitized at time of inspection with chorine sanitizer solution. Informed PIC all food-contact surfaces must be properly sanitized after washing and rinsing, and food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels and properly sanitized dishes at time of inspection