Phil's Filling Station Grill

Inspector notes: On cook line, employee cracked raw shell eggs then continued working with cooking equipment and ready to eat foods without a proper handwash. At in use warewashing machine, employee moving between dirty dishes then handling clean dishes without a proper handwash in between tasks. Instructed both employees on proper handwashing. 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 at an approved handwashing sink, 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

Inspector notes: In single door reach in cooler near cook line, cooked chicken wings, and in two door reach in refrigerator near warewashing machine, potato salad and cooked soups without date marks. Per employee, wings and soups were removed from freezer and potato salad was prepared >24 hours. Instructed employee to provide proper date marks to wings, soups, and salad. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Throughout kitchen, in cold holding drawers, doors of prep table coolers, inside prep table coolers with accumulation of food debris and residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues