GARRET STATION, THE

*REPEAT VIOLATION* Employee with gloved hands handled raw beef patty, removed gloves, and donned on new gloves without hand washing prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Staff washed hands at hand sink. note: A FOOD FACILITY may incorporate an alternate glove use procedure in which double gloves are worn to handle raw animal proteins. The loosefitting outer glove shall be removed in a manner to prevent crosscontamination of the tight-fitting inner glove before the inner glove is used as a barrier to bare hand contact with READY-TO-EAT FOOD.

Container of pizza sauce stored directly on the floor. No direct contamination observed. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

*REPEAT VIOLATION* Washed and wet containers above 3 comp sink stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. Accumulation of dried food residue on and around the blade of table mounted can opener. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues.

*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses at the cook line. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. Sanitizer solution at bar quat sanitizer measured at 0 ppm [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses at the cook line. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Small flies observed at the ware-wash area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

At the cook line, employee with gloved hands handled raw beef and proceeded to continue preparing food without removing gloves and washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed staff to remove gloves and wash hands.

*REPEAT VIOLATION* 1. Dish machine was not consistently dispensing 50 ppm of Chlorine sanitizer during separate repeated cycles. No active ware-washing at the time of measurement. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer when conducting mechanical ware-washing. [SA]: Facility has an available 3 comp sink with 200 ppm of Quat sanitizer setup for manual ware-washing. 2. Accumulation of pink and brown buildup on the interior surface of the ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 3. Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Personal unsecured water bottle stored on prep table at cook line. No direct contamination. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Continuous water leak at the 3 comp sink's spout when hot water is turned on, resulting in staff needing to manually turn off hot water valve underneath 3 comp sink. Hot water of 120F available. [CA]: Repair hot water valve and remove leak. Maintain plumbing in good repair.

Solution in sanitizer bucket at cook line measured at 0 ppm of Quat Ammonium sanitizer. [CA]: Sanitizer solution in sanitizer buckets shall provide at least 100 PPM of Chlorine sanitizer or 200 PPM of Quat Ammonium sanitizer. [COS]: Manager replaced sanitizer bucket solution with 200 PPM of Quat Ammonium sanitizer.

1. Chlorine test strips expired (07/2024). [CA]: Provide appropriate Chlorine test strips. 2. Missing Quat Ammonium testing methods. [CA]: Provide testing method (ie. test strips) for Quat Ammonium sanitizer.

1. Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing/sanitizing at the time of inspection. [CA]: Adjust/assess/repair dish machine. Dish machine shall be able to provide 50 ppm of Chlorine during ware-washing/sanitizing. Discontinue use of dish machine until it is able to provide 50 ppm of Chlorine sanitizer. [SA]: Facility has 3 compartment sink and available Chlorine and Quat Ammonium. 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. Manager called Auto Chlor during inspection. 2. Accumulation of pink and brown grime on the interior surface of the ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 3. Washed and wet plastic buckets stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Unapproved disposable plastic containers without handles used as scoops for food. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.