Observations & Corrective Actions

2-301.13 VIOLATION OF SECTION 2-301.13 *PRIORITY* Food employees are not washing their hands twice after contacting bodily fluids or are not washing at appropriate sinks, specifically: food handler used the restroom and did not wash their hands a once entering in the kitchen and touching ready-to-eat foods.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. After defecating, contacting body fluids and discharges, or handling waste containing fecal matter, body fluids, or body discharges, and before beginning or returning to work, food employees shall wash their hands twice. After using the toilet room, hands must be washed first at a handwashing lavatory in the toilet facility and again at a handwashing lavatory in the food preparation area. Action Taken: discussed the double handwash rule. The food handler washed their hands immediately.

3-501.17 VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:**date marking is inconsistent throughout the kitchen specifically, a container of black olives had a sticker labeled "red sauce" 6/29; no dates on cut cantaloupe, cut leafy romaine lettuce, deli turkey, shredded cabbage.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.

3-304.14 VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically: SANITIZING BUCKET AT COFFEE STATION AT 0 PPM BLEACH
Corrective Actions: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.

3-304.12 VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically: **spoon laying flat in tuna salad, in-use utensil laying in butter.
Corrective Actions: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required. Action Taken: utensils were removed from the containers.

5-501.17 VIOLATION OF SECTION 5-501.17 A covered receptacle is not provided in a restroom used by females, specifically** no covered receptacle in the female's restroom.
Corrective Actions: REQUIRED CORRECTION: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. The establishment has a covered box for clean sanitary bags but no covered receptacle for the disposal of feminine hygiene products.