1: 1200-23-01-.02(1)(c) Lack of managerial control demonstrated by multiple priority violations documented below. Discussed means to gain active managerial control.
2: 1200-23-01-.02(2)(a)2. No specific health policy available. Sample will be emailed.
4: 1200-23-01-.02(4)(a)1. Employee drinking from unapproved container in food prep area. COS
6: Employee handled raw egg, did not change gloves and wash hands, wiped hands on dirty rag, continued in food prep with RTE cheese. Educated.
6: 1200-23-01-.02(3)(a) Employee handled raw steak, did not change gloves and wash hands, handled clean plate, employee then changed gloves but did not wash hands, and handled potatoes. Educated.
6: Employee handled personal cell phone, did not wash hands and change gloves, continued in food prep. Educated.
6: 1200-23-01-.02(3)(a) Employee did not wash hands between re-entering kitchen and handling clean dishes. Educated.
11: Cans of corn severely dented. EMB 3 lbs.
14: Food container not immersed in quat sanitizer for at least 30 seconds, only dipped. COS
21: Chorizo cooked two days ago not dated. COS
26: 1200-23-01-.07(1) Unlabeled spray bottle of sanitizer. COS
33: Raw chicken set out on prep table last night to thaw (still 29F). Discussed approved thawing methods.
39: 1200-23-01-.03(3)(d)4. Wet wiping cloth not stored in sanitizer when not in use, left on prep table.
41: 1200-23-01-.04(6)(b)1.iv In-use utensil stored between prep table and wall.
42: 1200-23-01-.04(9)(c)1. Food equipment not allowed to air-dry after being sanitized, immediately dried with clean cloth. Educated.
45: 1200-23-01-.04(1) Shelf made of absorbent wood used for food storage.