GEN WESTGATE

Lack of soap and paper towels for the handwash sink located at the bar. [CA] All handwash sink shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. [COS] Employee refilled soap and paper towels dispenser.

Missing floor tiles in the warewashing areas where pools of water are accumulating. [CA] Replace tiles and maintain floors in good repair where it is smooth, durable, and easily cleanable.

Ribs in hot holding unit is measured at 130F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F.

Multiple employee food handler cards are expired. [CA] All employees that handle, prepares, or serves food shall have a valid food handler card available.

1) Improper warewashing observed. Employee rinsed a used knife with water at the food preparation sink and stored it on magnetic holder. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee took the knife to the warewash area to be properly washed, rinsed, and sanitized. Minor violation 2) Employee observed drying utensils using a wiping towel. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

A gap greater than 1/4" is observed under the side door exit of the facility. [CA] Eliminate gaps greater than 1/4" to prevent the entrance of vermin.

Observed raw meats (beef and pork) thawing at room temperature on the prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Improper handwashing practice observed by employee on multiple occasions - Employee did not wash hands after handling raw meats with hands; employee also did not wash hands after touching face and hair. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towel when required. [COS] Employee was stopped both times prior to contaminating food and asked to properly wash hands.

Potentially hazardous foods measured at improper holding temperatures. Tofu by the cook line was measured at 73F. Tofu soup in warmer was measured at 76F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] Per employee, the tofu was in use within the last hour and relocated into the walk-in cooler. The warmer for the tofu soup was not turned on for an unknown period of time and the soup was discarded by employee.

1) At time of inspection, quat sanitizer at the three compartment sink was measured at 0 ppm as the line from the sanitizer container was disconnected. [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] Employee reconnected the sanitizer line and measured at 300-400 ppm. 2) The sanitizing rinse temperature at the high temperature dishwasher was measured at 140F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F. [SA] Employee shall complete the sanitizing process for all equipment and utensils at the three compartment sink

Lack of soap at the only handwash sink located at the warewash area - soap dispenser was not operational. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands. [COS] Employee added soap into pump dispenser at the sink.