Voila French Bistro

Inspector notes: Observed employee move between outside walk in cooler through closed door several times then work on cook line without a proper handwash. Observed employee handle raw protein with gloved hands then continue working on cook line without a proper handwash. Instructed all employees on when to wash. Employees removed gloves, washed hands. and donned new gloves to continue with tasks. 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 handwashing 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 kitchen, in use dry wiping cloths sitting on in use cutting boards and being used to wipe hands after contact with food. Instructed employee to provide wiping cloth buckets to store dry cloths. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations

Inspector notes: On cook line, in use utensils sitting in water with a temperature of 86*F. Employee discarded water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: In prep cooler, observed an open employee beverage can. Maintain employee beverages in closed containers (like a cup with a lid and straw). Instructed food service worker