Tom's Thumb Car Wash

Inspector notes: Observed raw eggs being stored on shelf above onions, and lemons in walk-in cooler. Eggs were moved to safe location at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items

Inspector notes: ***Second Consecutive Violation*** On cook line, employee cracked raw shell eggs with gloved hands, wiped hands on dry wiping cloth, then continued working with cooking utensils and ready to eat foods without a proper handwash. Instructed employee to discard dry wiping cloth, remove gloves, wash hands, 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

Inspector notes: At main and bakery in use warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Manager exchanged empty sanitizer bottle with full sanitizer bottle at bakery machine, both machines were primed and re-run with proper chlorine concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity and after exchanging bottles

Inspector notes: At in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Instructed employee to rewash dishware. Educated employees on handwashing after contamination and handwashing procedures. 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

Inspector notes: In walk in freezer, boxes of food product stored directly on ground. Instructed manager to move boxes of food off of ground to prevent contamination. (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor

Inspector notes: Cutting boards deeply scored, not allowing for a cleanable surface. Resurfac or replace cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces

Inspector notes: On cook line, in two door hot holding unit, cooked sausages/110*F-125*F, pulled pork/ 110*F out of internal temperatures. Per employee, sausages were reheated

Inspector notes: In bakery, at in use warewashing machine, employee handled dirty dishware, then handled clean dishware without a proper handwash in between tasks. Instructed employee to re-wash dishware then wash hands to continue with task. On main cook line, employee cracked raw shell egg with gloved hands, then changed gloves to continue working with ready to eat foods, without a proper handwash. Instructed employee to remove gloves, wash hands and don new gloves. 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