ROUTINE INSPECTION
Ensure that cooks at the grill station are utilizing probe thermometers to verify the internal final cook temperature of animal products cooked from raw.
2 reported violations
- K05: Hands clean, properly washed; gloves used properly
Employee observed unscrewing the cap of a personal water bottle, drank water, then proceeded to continue food preparation without washing their hands. Employee observed touching face, then continued on to food service. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility 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 food. (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.
- K14: Food contact surfaces clean, sanitized
Cleaned, wet containers observed stacked up in numerous quantities on drying racks in the dishwashing area. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.