8: 160 A cook was wearing gloves -- this cook handled a bowl that had been used to crack several eggs to crack another egg. This cook then with the same gloves on cracked a raw, in-shell egg and then touched hamburger buns. This, the cook cracking eggs and then touching ready-to-eat foods, happened more than once.
Corrective Actions: After cracking a raw in-shell egg, cooks must remove their gloves and wash their hand prior too putting on new gloves to handle ready-to-eat foods like a hamburger bun. This is cross-contamination when you touch a ready-to-eat food, like a hamburger bun with a gloved hand that touched raw food. This practice could lead to foodboorne illness. Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. The cook threw away the hamburger buns and the inspector discussed this issue with the cook and management.
21: 0820 (A1) Hamburgers had been cooked and were hot holding in a metal pan on top of the grill that had a lid on it. These hamburgers were found to be between 110 - 121 F by the inspector's thermometer.
Corrective Actions:
Ensure that time/temperature control for safety (TCS) foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. If you want to hold foods below 135 F and serve within two (2) hours you would need to have a written time as a public health control plan and need to mark the time the food was made and when it will be discarded by. Food had been cooked within the last 30 minutes or so per staff and will be used or served within the next hour or less.
22: 0820 (A2) Relish made in the restaurant was sitting out in a metal pan by the grill with no attempts to keep it cold. This relish was found to be 62 F. by the inspector's thermometer.
Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria. Per staff this relish had been sitting out for less than an hour and the remainder of it will be used or discarded within the next hour or less. If you want to hold foods above 41 F and serve within two (2) hours you would need to have a written time as a public health control plan and need to mark the time the food was made and when it will be discarded by. There was no written plan concerning using time and no markings on this food sitting out at room temperature.
This location was visited due to a complaint -- several violations were observed today.
Discussed the importance of handwashing and cross contamination at length this afternoon. The manager that was present, Gary, disagrees that staff need to wash their hands after cracking an in-shell egg or touching the bowl eggs are cracked in before then using this contaminated gloved hand to handle a ready-to-eat hamburger bun. Inspector discussed the potential for Salmonella and how hands can be a vehicle for spreading pathogens and causing foodborne illness.
After cracking eggs, staff must wash his/her hands at the hand sink with soap and water before putting on new gloves to handle ready-to-eat foods or touching the handles to pots or utensils to prevent cross-contamination.
Recommended the manager review food safety training on when hand washing is needed and the importance of handwashing. The person in charge should also be monitoring staff handwashing as well as food holding and cooking temperatures.
Handouts on using time as a public health control are being given (emailed) to management again -- these have been left multiple times. During today's inspection there was no written plan about time being used vs temperature control and there were no markings to tell when items like in-shell eggs, relish, or cooked hamburger were removed from temperature control. In-shell eggs should be keep in a cooler that is holding at maximum 45 F.
Also, information on eggs & safety as well as 12VAC5-421-70. Duties of person in charge are being emailed to management. The person in charge shall ensure 4. Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
| Description | Temperature | State of Food |
| cooked hamburger | 110 °F | Hot Holding |
| relish | 62 °F | Cold Holding |
| cooked hamburger | 121 °F | Hot Holding |
| Description | Temperature |
| 2-dr uc cooler | 40 °F |
| 2-dr uc cooler | 41 °F |
