U S Egg

Inspector notes: The chef in the egg station, after cracking two raw shell egg and contaminating her gloves, handled clean utensils without first washing hand and changing gloves. Another chef, cooking a raw burger, touched the burger as taking internal temperature, then touched the burger and continued using clean utensils with contaminated gloves without washing hand and changing gloves first. Employees were trained to wash hand between different tasks. They washed hand and contaminated utensils were removed to be washed and sanitized. Corrected at the time of inspection. Advised the manager that using the second mitts may help employees to avoid when to wash violation since there is no employee hand-washing sink available in the cook line or around it. The only employee hand-wash sinks are in the wear washing room and the food service area, about 40-50 feet away from the cook line.,

Inspector notes: Vegatable soup cooked today stored in walk in cooler by the door with lid on. Manager removed the item and placed it away from the door with no lid on for rapid cooling. Corrected at the time of inspection

Inspector notes: Observed egg line cook crack multiple raw shell eggs for cooking and contact fridge open top handles, hot holding ladle handles and other kitchen food contact surfaces shared with other cook employees plating food directly with gloved hands, doing so with same contaminated gloved hands. Employee was asked to wash hands and Employee removed apron and went to the bathroom. Upon returning employee did not wash hands before re gloving for food preparation

Inspector notes: No CFPM onsite at time of inspection

Inspector notes: Observed line cook crack raw shell egg into pan for customer order, remove gloves and re-glove without hand washing. Discussed hand washing between contaminating tasks with employee. 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: Observed par cooked bacon 113*f and par cooked french fries 88*f siting out in kitchen under active cooling per PIC. Items sent to walk-in fridge to finish cooling