Sunrise

Inspector notes: Employee in the ware wash area observed washing hands for less than ten seconds. Employee was instructed on how to properly wash hands. Ensure that employees are properly washing hands and exposed arms for at least 20 seconds

Inspector notes: Opened container of cottage cheese with no date mark, turkey a la king with 12-3 date mark, baked potatoes with no date mark, and cooked ground beef with no date mark in the walk in cooler. PIC was unsure of when the cottage cheese was opened and discarded it along with the turkey a la king-see embargo form. PIC stated that the potatoes and beef were made two days prior and provided date marks. Ensure that ready to eat PHF/TCS foods are properly date marked for use within seven days and are disposed of when date mark/expiration date has been surpassed

Inspector notes: Establishment does not have test strips to test sanitizer levels for the sink and surface (lactic acid) sanitizer used at the three compartment sink/buckets.PIC ordered the test strips at time of inspection. Ensure that proper test kit is present to measure chemical sanitizer concentration for the sanitizer that is being used

Inspector notes: Slicer stored as clean with excess old food debris present along the blade area. PIC stated that the slicer would be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch

Inspector notes: Employee personal phone and lip balm stored on shelf with clean equipment in the server pass thru area. Second phone stored on the prep table in the cookline/make line area. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions

Inspector notes: Observed a box of raw chicken stored on a sheet pan above a box of ready-to-eat imitation crab, on a speed rack in the walk-in cooler. PIC placed the imitation crab meat above the raw chicken. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination

Inspector notes: Observed the dishwashing employee handling soiled dishes to remove food debris and place into the rack. The employee then started to remove clean dishes from a recently washed rack from the dish machine. Inspector notified person in charge (PIC); PIC instructed employee to wash hands and rewash dishes. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code