J. CHRISTOPHER'S

Observed an employee prepare a sanitizer bucket using a sink that is dedicated for vegetable washing only.

CA: Only raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only.

COS: Discussed with PIC that veggie sink can only be used for vegetable washing only. PIC voluntarily sanitized the veggie sink and educated the employee to use the three compartment sink for sanitizer bucket prep.

Observed a sink in the kitchen with no handwashing signage.

CA:A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

COS: EHS provided a laminated handwashing sign.

Observed no test strips available to test the QUAT sanitizer buckets or chlorine dishwasher.

CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

PIC will order the test strips as soon as possible. In meanwhile, EHS provided chlorine and QUAT test strips to last for a few days.

CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and cooked ready-to-eat food; and P Observed raw shell eggs next to cooked mushrooms and above peppers and onions in the prep top cooler and raw chicken above raw pork and raw beef in the walk-in cooler. COS: PIC moved the raw shell eggs under RTE foods in PTC and stored foods according to their minimal cook temperature in WIC.

CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Observed yogurt, Pico, butter, and melons in prep top cooler holding above 41 F degrees. Observed ambient temperature of prep top cooler at 48 F degrees (see temps indicated with *). COS: PIC discarded all TCS food items in prep top cooler and stated that they put in a maintenance request to be serviced.