JOEY VALLEY FAIR - KITCHEN

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

Rinse temperature for all three high-temp dishwashers less than 150F [CA] Maintain dishwashers rinse temperature at 160F or warmer - Ecolab arrived during the inspection and corrected rinse temperature to 160F.

No soap in the right employee restroom dispenser [CA] Keep all dispensers supplied - Corrected

1.Rinse water for Large high-temp dishwasher 147F [CA] Monitor and maintain the rinse water at 160F – Sanitize items after the wash in 200 ppm quat sanitizer solution for one minute – Ecolab was called for immediate service 2. Upstairs automatic glass washer: no chlorine detected in the rinse water. Container was empty [CA] Monitor and maintain 50 ppm chlorine residual in the rinse water – Corrected

Lack thermal indicator to check dishwasher rinse temperature [CA] Provide thermal indicators and check rinse temperature daily

Upstairs hand sink paper towel dispenser is empty [CA] Keep all dispensers supplied - Corrected