WNB MAY SIS LLC

Observed PIC cleaning counters with sanitizer wiping cloth with gloves, don new gloves without washing hands then proceed to scoop dry batter into a container in main kitchen.

CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and when changing tasks

COS: PIC washed hands and donned new gloves.

Observed PIC handle food with no hair restraint in main kitchen.

CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints (ex: hats or visors).

COS: PIC put on a hat.

Observed employee personal drink stored beside rice cooker in main kitchen area.

CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: PIC relocated drink to designated employee area/bin.

Observed PIC cleaning microwave with wiping cloth then proceed to handle clean dishes and touch container of food. Observed cook drop raw chicken in dryer and change gloves without washing his hands to handle single service item (to-go box).

CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles.

COS: PIC and cook washed hands before donning new gloves.

Observed raw container of chicken stored above shrimp and beef as well as touching a container of fish in walk in cooler in main kitchen.

CA: Food shall be protected from cross contamination by organizing them by minimum internal cook temperature: ready to eat, vegetables, whole cuts of meat (beef & pork), seafood (shrimp & fish), ground meats (ground beef) and lastly chicken at the very bottom.

CA: PIC rearranged food items.

Observed sanitizer bucket stored on ground in front food service.

CA: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

COS: PIC relocated bucket.

Observed no room for dishes and utensils to air dry after being washed in main kitchen.

CA: Clean equipment and utensils shall be stored in a self-draining position that allows air drying.

Observed reach in cooler in front food service area holding TCS sauces not NSF certified and ANSI accredited.

CA: Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose.

Observed tops of lids storing dry goods such as flour, sugar, and spiced not cleaned to sight and touch.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

COS: PIC washed, rinsed, sanitized and air-dried lids.

Observed multiple employee personal items stored throughout walk in cooler with food used in facilty in main kitchen.

CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: PIC relocated all items into one storage bin and labeled employees only.