RICE JUNKY

Raw food of animal origin stored above ready to eat food (cooling racks/walk-in). [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Employee does not properly wash hands with soap and water prior to putting on gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.

Sanitizer concentration in 3 compartment sink measured at 50PPM. [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.

Wet/soiled wiping cloths found stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Bowls used as scoops in bulk containers. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Co2 tank is not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

macaroni salad in food preparation refrigerator measured >41F . [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Hand wash sink is partially obstructed by rolling cart. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Employee open beverages found on from service/preparation area. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

Several wet/used wiping cloths held on preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Cooked egg and cooked beef held at preparation table, measured >41F.<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.[SA] Per PIC cooked egg and beef is held at preparation table and used as needed for lunch <4hrs. PHF was placed on TPHC for discard at 4hrs. TPHC paper work was distributed to the operator.