Baesic LLC

18: .07(2)(m)Observed the back screen door opened. Outer openings shall be protected from the entry of pests. Corrective Actions: Employee closed backdoor.

2-1B: .03(5)(c)Observed employee leave from the front entrance and went back into the main kitchen and grabbed meat out of the refrigerator prior to washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee was coached on when to wash hands. Meat was discarded and employee washed hands.

2-1C: .04(4)(a)1,2,3Observed employee bare-hand a hamburger bun. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Bun was discarded. Employee washed hands and put on gloves.

6-1D: .04(6)(i)Observed facility was not following their written time control procedures. Observed incorrect time stamps on the shredded cheese and sliced cheese. Sliced cheese was labeled for 4hrs and 45min. Shredded cheese was on time control before the actual time occurred. Observed coleslaw on time control that was not listed on facilities written time control procedures. Observed chili on the written time control procedures but did not have a time stamp. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)

2-2B: .03(5)(j)1&2Observed an employees bowl of food and multiple unapproved water bottles on the prep tables in the main kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The bowl of food was discarded and the water bottles were stored in an approved employee area.

12D: .07(6)(h)Observed towels, pieces of cardboard, griddle and rubber goves on the vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Items were relocated from the sink. sink was washed, rinsed and sanitized accordingly. Violation corrected.