| Inspector Comments |
Wiping cloth stored in chlorine sanitizer solution measured at 0ppm. Having an adequate chemical strength prevent harmful pathogens grow after cloths are used along with ensuring surfaces are being properly sanitized. Employee dumped old solution and remade it so that a test strip registered at approximately 100ppm. |
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| Inspector Comments |
Observed employee working with exposed foods while not wearing gloves and fingernails were painted. Discussed with employee who will either wear gloves whenever working with exposed food (including drinks, ice, etc.) or will have fingernail paint removed. Fingernail paint can pose a physical hazard to food if it chips off and falls into food. Operator will provide further training as necessary. |
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| Inspector Comments |
Employee observed wearing multiple rings on fingers that were decorative in nature. Jewelry worn on fingers and hands could pose a contamination issue to foods as they're hard to clean and keep sanitary. Employee removed rings during inspection. Operator will provide further training as necessary. |
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| Inspector Comments |
During inspection, measured chlorine sanitizer in 3-compartment sink at 0ppms. Employee emptied sink and remade sanitizer solution which read on a test strip at approximately 50-100 ppm. Having proper sanitizer strength ensures it's effective to kill off harmful pathogens from dishes. Operator will need to provide further training as necessary to employees. |
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| Inspector Comments |
The ice bin had visible filth/growth where the ice is made and along the corners of the ice container. The filth and growth could be bacteria which could contaminate ice and lead to food borne illness. Operator shall clean the unit immediately and clean at a more frequent interval to prevent harmful pathogen growth and other contaminates from building up in the unit. |
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| Inspector Comments |
The sole hand wash sink in the unit was inaccessible because it was being used to store milk products on ice. The hand wash station needs to be accessible at all times to promote hand washing. Additionally, because the hand wash sink was not accessible the employee was using the 3-compartment sink to wash hands which is not acceptable. Also, storing food items in a hand wash sink could pose a possible cross contamination issue of foods. Employee on site removed milk products and stored them properly in the refrigeration unit. Operator will need to provide further training as necessary for all employees. |
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| Inspector Comments |
The chlorine bucket used to store wipe rags was not labeled for the common name of chemical being used. In this case, the buckets was not labeled for chlorine/bleach. Properly labeling chemical containers helps prevent possible misuse of the product by employees. Operator shall ensure that all containers used for sanitizing solution are properly labeled moving forward. |
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