Salad and Go

Inspector notes: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed cooked, cut chicken in the walk-in cooler made one hour prior in a container with a lid at 67*F. 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 to allow for rapid cooling

Inspector notes: Observed build-up occurring in the walk-in underneath the shelving, underneath the ovens, and underneath the 3-compartment sink. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed an employee washing hands for 6 seconds and without soap. 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. Discussed with employee their handwashing process and observed proper procedures after discussion

Inspector notes: Observed handwashing sink next to prep cooler without hand soap available. Person in Charge(PIC) will provide soap for handwash sink at time of next inspection. Discussed with PIC that all handwashing sinks must be fully stocked to facilitate handwashing. Instructed PIC to use sink located by drive thru window that is supplied with soap until soap can be provided at this handwashing station

Inspector notes: Observed cooked eggs at 112F and potatoes at 122F in the hot holding line,