The Salvation Army

Inspector notes: Observed a package of raw shell eggs sitting directly on top of Ready to Eat (RTE) sheet cake. Also observed packages of raw bacon sitting on top of a container of cooked RTE food. Discussed with person in charge (PIC) the best storage for raw and RTE foods to reduce risk of contamination. PIC moved and reorganized the cold-holding unit at time of inspection. 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. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: The chlorine concentration at the ware wash machine was 0ppm at time of inspection. After switching out containers of sanitizer and troubleshooting, person in charge (PIC) and inspector decided the machine needs servicing. PIC will call for ware wash servicing. PIC discontinued use of the ware wash machine and dishes will be washed in the three-compartment sink until fixes are made. the Three-compartment sink uses quat, and the correct strips are available. Food-contact surfaces must be properly sanitized after washing and rinsing

Inspector notes: Observed an open cup with no lid and no straw at the ware wash area and at the service line. Also observed multiple screw-top water bottles throughout the kitchen. All employee drinks need a lid and a straw to reduce risk of contamination from mouth to hands. All employee drinks and personal items need to be stored in a designated area to reduce risk of contamination. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use

Inspector notes: Observed a couple of employees handling food that did not have their beards covered at time of inspection. Also observed an employee with long hair that was not restrained by their hair net. The hair net was on the employee's head, but about 6-inches of the hair was sticking out. Person in charge (PIC) coached employee at time of inspection

Inspector notes: Observed a stack of clean sheet pans that were stacked wet. All food contact surfaces need to be air-dried before storing. Person in charge (PIC) moved pans to a place to dry completely at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing