CREPES BISTRO

Measured chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. No active warewashing at time of inspection. [CA] Mechanical sanitization shall be accomplished by achieving a final sanitizing rinse of 50 ppm chlorine, or as per manufacturer's specifications.

In the front 2-door preparation unit, measured multiple Potentially Hazardous Foods from 49-75F. Per PIC, foods were stocked in the unit during opening, or less than 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Foods were relocated to the walk-in cooler during inspection.

Observed minor dent on canned food product. [CA] Canned products shall be maintained in good condition to prevent contamination. [COS] Canned product was voluntarily condemned and discarded at the time of inspection.

**MAJOR** Observed employees rinsing contaminated dishes in the preparation sink without the use of sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Contaminated dishes were relocated to the 3-compartment sink for proper warewashing. **MINOR* Measured chlorine sanitizer concentration in the mechanical dishwasher at 0 ppm. No active use or warewashing in this unit at time of inspection. [CA] Mechanical sanitization shall be accomplished by achieving a final sanitizing rinse of 50 ppm chlorine, or as per manufacturer's specifications.

Measured the ambient temperature of the front 2-door preparation unit at 56F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until this unit is repaired.

Observed employee handling contaminated dishes with gloved hands, then proceeding to conduct food preparation using the same gloved hands without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and directed employee to properly wash hands prior to donning gloves and conducting food preparation.

Observed minor dents in the rims of three canned products. [CA] Canned products shall be maintained in good condition to prevent contamination. [COS] PIC voluntarily discarded canned products. See VC&D form.

Observed self-service plastic utensils are stored horizontally in a basket, where handles and mouthparts are in direct contact. [CA] Utensils shall shall be stored in a way where the handle is easily accessible and mouthparts are not exposed to prevent direct hand contamination.