JOLLIBEE

Staff were observed placing raw meat patties on the flat grill, take off their gloves, don new gloves, and attempt to handle ready to eat foods. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [SA] EH staff instructed facility staff to stop and wash their hands. Staff were educated to wash hands when switching tasks, especially when switching from raw foods to ready to eat foods.

Staff were observed using an unsanitized probe thermometer to measure patties. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] PIC instructed staff to discard the patties. PIC educated staff to sanitize the probe thermometer using the quaternary ammonia sanitizer bucket nearby.

Tongs for toppings of cheeseburgers were in contact with foods (sliced tomatoes, sliced onions, etc). [CA] Store handle in such a way that the handle does not come in direct contact with food to prevent contamination.

A chicken drumstick was found in the breading of the flour an dbrading station. Chicken measured at 57F. Staff were unaware for how long the chicken had been there. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken was discarded. Discussed with staff how often they change out the flour and breading. Items are labeled to be changed after 24 hours. Directed facility to change flour and breading every 4 hours as PHFs come into contact with the breading and is not temperature controlled.

Observed employees installing ventilation hood filters during time of inspection when active cooking and food preparation was being conducted. [CA] All hood ventilation filters shall be in place and in good repair. Conduct cleaning during non-operational hours.

Observed kitchen employee cleaning floor sink strainer and then placed clean lid on container of flour for the batter for chicken. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to wash hands.