WAXY O'CONNORS

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed soiled pot, then changed gloves , went to steam table , grabbed clean spoon to stir gravy. After manager instructed employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed soiled pot, then changed gloves , went to steam table , grabbed clean spoon to stir gravy. After manager instructed employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority

Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam Table- chicken pot pie at 10:45 am(100F - Reheating)-since 9:00 am. At this rate food won't get reheating temperature of 165F, employee removed from steam, placed on stove to reheat, second temperature at 11:00 am, (167F).

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam Table- chicken pot pie at 10:45 am(100F - Reheating)-since 9:00 am. At this rate food won't get reheating temperature of 165F, employee removed from steam, placed on stove to reheat, second temperature at 11:00 am, (167F). **Corrected On-Site**

High Priority

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves, cleaned large ice machine, after went to cook line, grabbed a clean cooking spoon to stir cooking meat, using same gloves. After educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves, cleaned large ice machine, after went to cook line, grabbed a clean cooking spoon to stir cooking meat, using same gloves. After educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**

High Priority

Insect control device installed over food preparation area. Bag zapper over large chest freezer.

Basic - Insect control device installed over food preparation area. Bag zapper over large chest freezer.

Basic

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in kitchen, employee cleaned and sanitized

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in kitchen, employee cleaned and sanitized **Corrected On-Site**

Basic

No paper towels or mechanical hand drying device provided at handwash sink. Bar area-employee provided

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area-employee provided **Corrected On-Site**

Intermediate

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to clean soup bowls. Employee removed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to clean soup bowls. Employee removed. **Corrected On-Site**

Basic

In-use wet wiping cloth/towel used under cutting board. Preparation area, employee removed.

Basic - In-use wet wiping cloth/towel used under cutting board. Preparation area, employee removed. **Corrected On-Site**

Basic