JUST SALAD STORE 101

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on deep food storage containers stored ready for use at back prep table.

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. Crispy chicken held at 93F at salad prep area not time marked. According to operator provided written procedure, crispy chicken is held on time as a public health control. Per operator, item was prepped less than 1 hour ago. Operator applied appropriate time mark. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee preparing a customer order, drop a bottle of dressing on floor, pick up bottle from floor, and return to preparing and packing customer order without changing gloves. Operator discussed proper glove change and handwashing procedures with employee.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice (125F - Hot Holding) held in rice cooker for less than 1 hour at back prep table. Unit was unplugged. Operator restarted unit and began reheating rice to 165F. Corrective Action Taken