||When to Wash
||Did not wash hands After other activities
||Observed cook prepping food on cooking line then go and adjust radio antenna/handle radio then go back to prepping food without washing hands in between. All food employees must properly wash their hands after activities which could contaminate employee hands. Pic corrected by educating employee on proper handwashing procedures including how and when to wash. Critical corrected.
||Working containers, Common Nam
||chemical storage area
||Not labeled as to content
||Observed 2 working spray bottles of chemicals (cleaners) hanging on chemical storage shelf in back kitchen area not labeled. All working containers containing chemicals/toxics must be properly labeled with product common name at all times for proper identification.
||Clean, Vent. Sys., Prev. Disch
||cooking/preparation area ventilation hood
||Observed grease starting to pool at bottom and sides of ventilation hood in main cooking area. To correct, please clean now and on a more frequent schedule.
||Handwashing facility restroom
||employee restroom handsink
||Observed handsink in employee restroom in need of cleaning. To correct, please clean now and on a more frequent schedule
||dessert station utensils
||Improperly stored In standing water No dipper well
||Observed clean ice cream scoopers stored in a pan of stagnant water on counter in dessert station area. All utensils must be properly stored at all times. Stagnant water can accumulate bacteria. To correct, install a dipper well with flowing water or properly store utensil and wash, rinse sanitize utensils after use
||Clean Freq, Nonfood-Contact Su
||Nonfood contact surface(s)
||dessert station upright cooler
||With accumulation of debris
||Observed standing water and debris in the bottom of the sliding door cooler in the bar area (under server window). Please clean now and on a more frequent schedule. , observed interior door gaskets on upright cooler in dessert station area soiled with mold and debris. To correct, please clean now and on a more frequent schedule.
||Clean Sight/Touch-No Accum/Enc
||Non-food contact surface(s) outsides of equipment Grill
||cooking/preparation area equipment
||Observed interior of oven in cooking area soiled with a heavy accumulation of burnt on food debris. To correct, please clean now and on a more frequent schedule. , observed sides of deep fryers and grill area soiled with grease and debris. To correct, please clean now and on a more frequent schedule.
||Using a Handwashing Sink
||employee restroom handsink
||Not easily accessible Items stored In front of
||Observed handsink in employee restroom partially blocked by soiled apron/uniform bin and trash can. Employees would have to squeeze in between these items to properly access handsink. All handsinks must be completely accessible to employees at all times for proper handwashing. To correct, please relocate uniform bin and/or trash can as soon as possible.