Waba Grill

Inspector notes: Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 3rd Consecutive

Inspector notes: Observed employee then washed hands for 4 seconds prior to drying. Observed cook rinse hands in prep sink with no soap at time of inspection. Observed cook rinse hands in 3-compartment sink and then wipe hands with multiuse towel at item of inspection. 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. Employee and cook rewashed hands properly at time of inspection

Inspector notes: Observed no paper towels at the handwashing sink in the back of house at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Discussed with PIC about not blocking hand sinks at time of inspection. Person in charge (PIC) provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed multiple unlabeled chemical spray bottles throughout the establishment containing green and blue chemicals at time of inspection. Person in charge (PIC) labeled chemical bottles at time of inspection. Reviewed requirement with PIC about labeling chemical bottles with common name at time of inspection