Sneaky Bird

Inspector notes: On cook line, no hand drying towels available. Per manager, hand towel dispenser has been broken for a couple days. Hand drying towels were on shelf, not easily accessible from handwashing sink. Hand drying towels were moved next to handwashing sink to provide easier access

Inspector notes: At warewashing machine, atmospheric vacuum breaker leaking. Repair. Repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed no chlorine test strips for mechanical dishwashers at the time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide chlorine sanitizer test strips prior to re-inspection. Can be verified via electronic means

Inspector notes: On cook line, employee handled raw chicken with gloved hand, removed glove and donned new glove to handle cold holding drawers and utensils without a proper handwash in between each task. Instructed employee to remove glove, wash hands, and don new gloves to continue with task. 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