8: 160 Observed food employee handle raw beef patties while wearing single use gloves. After placing raw patties into conveyor oven, employee went throughout the establishment touching freezer and refrigerator doors, packages of buns, & dirty utensils. When burgers were done cooking, employee returned to remove cooked burgers with their hands while wearing the same gloves that had touched raw meat and other dirty surfaces. Corrective Actions: Inspector discussed practices w/ employee and conveyed the importance of proper glove use & hand washing to prevent cross contamination. Cooked hamburgers that were contaminated were voluntarily discarded. Emplyee also removed gloves and washed hands.
15: 0580 (A) Observed food employee wearing single use gloves to conduct multiple cooking/preparation and general tasks. Corrective Actions: Proper glove use practices were discussed w/ the employee. Employee removed gloves and washed hands upon inspector request.
16: 1890 Observed a food employee wearing single use gloves handle a pair of dirty tongs to wash/rinse/sanitize. While conducting wash/rinse/sanitize process, employee washed tongs with soap, rinsed, and then dipped the tongs into the sani water, immediatly removing witin 1-2 seconds. Employee did not remove gloves or wash hands during this process. Corrective Actions: Inspector discussed the proper flow of washing, rinsing, and sanitizing dishes. After dishes are washed in soapy water & rinsed, they must be fully immersed in the sani water for 30 seconds minimum (facility utilized QT40/Quat). If wearing gloves, gloves should then be removed and hands washed beofore removing a dish or utensil from the sani water. If not, hands will recontaminate the clean dishes/utensils. Utensils & dishes should also be allowed to air dry. If enough utensils are not present to enable this process, more may need to be purchased.
24: 0850 (B) (C1, 2, 4) Food items held under time control for safety such as hotdogs, chicken tenders, and chicken fritters did not have a discard time marked. The electronic system of timers that the facility utilizes seemed to be malfunctioning. Corrective Actions: All items were cooked/prepped @ ~10:30am. Management marked items with a discard time of 2pm. Continue using other means to mark discard time on products such as these until timers are repaired and functioning properly.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
sausage patty
147 °F
Hot Holding
sausage gravy
173 °F
Hot Holding
sliced ham & cheese boat (prep)
38 °F
Cold Holding
Burger
167 °F
Cooking
omlette blend (wif)
39 °F
Cold Holding
milk (cashier UCC)
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 vat sink
chemical
150
Quat
sani bucket
chemical
150
Quat
No records found
Equipment Temperatures
Description
Temperature
walk in fridge
38 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
(0 points)
OUT
8 Hands clean & properly washed.
COSViolation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
