CHECKER'S #6286

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handled raw beef burger then began to handle bag containing fish fillets; no hand wash. Employee washed hands. **Corrected On-Site**

High Priority

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At prep area: Cheese, sliced tomatoes and cut lettuce not time marked. Operator time marked 8:32am.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At prep area: Cheese, sliced tomatoes and cut lettuce not time marked. Operator time marked 8:32am. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: house made chili (102F - Hot Holding) As per manager, reheated in microwave and stored 20 mins. Item was reheated to 178F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: house made chili (102F - Hot Holding) As per manager, reheated in microwave and stored 20 mins. Item was reheated to 178F. **Corrected On-Site**

High Priority

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cheese sauce (53F at 10:45am; 53F at 11:20am- Cooling) As per operator, cooling since 9:30am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Operator moved pans of cheese sauce to quick chill.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cheese sauce (53F at 10:45am; 53F at 11:20am- Cooling) As per operator, cooling since 9:30am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Operator moved pans of cheese sauce to quick chill. **Corrective Action Taken**

Intermediate