||When to Wash
||Did not wash hands After touching bare human body parts other than clean hands/arms
||Observed employee prepping food then reach behind his apron and pull up his pants, then start to prep food again (noticed this several times during the inspection). Also, same employee kept wiping his gloved hands on his semi-soiled apron while prepping food without washing hands. Another employee touched his face and hair with gloved hands then continued to prep food without any handwashing in between. Food employees need to do a better job of handwashing in kitchen. All employees must wash their hands and change their gloves anytime possible contamination has occurred. Cannot touch your clothes, face, hair, or dirty apron and continue prepping food. Improper handwashing and poor employee hygiene is the leading cause of foodborne illness transmission. Corrected by educating all staff on proper handwashing procedures (including how and when to wash). Critical corrected.
||Cooked food(s) cooled
||walk in cooler shelf
||From 70 degrees f to 41 degrees F for more than 4 hours
||Observed 5 gallon containers of bean soup and chili in wic with an internal food temp of 48f and 58f. Both soup and chili were sealed and were prepared last night per pic. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Pic stated correct cooling procedures, but appears staff did not follow proper procedures last night. Need to utilize shallow pans, ice wands and ice baths before placing food into wic. Whatever cooling method you employ, staff must still be monitoring food as it passes through the temp danger zone. Pic corrected by discarding soup and chili and will be educating and re-training staff on proper cooling procedures. Critical corrected
||Preventing Contamination from
||Handled with bare hands
||Observed food employee prepping a rte taco salad with bare hands. Food employees may not use bare hands when prepping or handling rte food and shall use suitable utensils and plastic gloves at all times. Corrected by educating staff on bare hand contact, rte foods and foodborne illness risk factors. Critical corrected.
||Food item(s) cooled
||walk in cooler shelf
||Observed covered 5 gallon buckets of soup and chili in wic. Condensation was observed on both lids. Need to use shallower pans, ice baths/ice wands and not cover food when actively cooling in wic
||Distressed Merchandise, Segreg
||Distressed merchandise for return/credit
||dry storage area shelf
||Not separated from Food
||Observed a couple of dented cans of tuna on dry storage shelf not completely separated from other food items. All dented cans and distressed merchandise to be returned to supplier for credit must be placed in a separate area of kitchen. Cannot store dented cans on the dry storage shelf.
||Hand Drying Provision
||Sanitary hand drying provisions disposable, paper towels
||employee restroom handsink
||Observed no paper towels at handsink in employee restroom (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing