CHAPPS BURGERS

Hands clean and properly washed

Observed employee washing hands in three compartment sink, not utilizing open hand washing sinks located nearby.Corrective Actions: Must only use designated hand washing sinks, for effective use.

No bare hand contact with RTE food or a pre-approved alternate procedure properly allowed

Observed employee cutting raw onions with barehands/no gloves worn, pushing risk to onions served raw and not washer thereafter.Corrective Actions: Must wear gloves prior to bulk cutting produce maintained for a prolonged period of time at the retail food establishment, as to prevent risk of contamination for food product served.

Contamination prevented during food preparation, storage and display

Observed cut and prepared produce stored in the walk-in cooler, stored uncovered.Corrective Actions: Must store all foods covered when stored, as to prevent overhead cross-contamination.

Wiping cloths; properly used and stored

Observed wiping cloths stored in the food preparation counters in the kitchen area.Corrective Actions: Must return all sanitizing icing cloths to sanitizer buckets, when not in use.