ART AND FOOD / GCSS

Observed employee improperly washing dishes; Observed sanitizing compartment at 0ppm QUAT CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions COS: 3 compartment sink was setup; sanitizing sink was tested at 400ppm QUAT

Observed shelled eggs above ready to eat food (yogurt and juice) in RIC. Observed raw bacon above waters and juices in RIC. C/A- Food shall be stored based on minimum internal cooking temperature. COS- PIC placed raw bacon and shelled eggs on bottom shelf and juices on middle shelf of RIC

Observed facility only has an employee that has received their food handlers certificate. C/A-Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.