URBAN SPROUT

Observed no hand drying provisions at handsink in kitchen. COS- brought paper towels. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed employee wearing metal bracelet while food prepping. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed failure to post most recent inspection report. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed wetstacking of multiple clean tray and dishes. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food

Observed failure to cold hold several TCS foods at 41 degrees. TCS foods shall be cold held at 41 degrees or below. Advised PIC to discard food.

Observed failure to hot hold Tomatoe basil soup and beans soup at 135 degree. TTCS foods shall be hot held at 135 degrees or above. Advised PIC to reheat food before hot holding.

Observed failure to cover food on display. Food on display shall be prevented from environmental contamination. Advised PIC to cover food.

Observed yellowish oily coloration on some cutting boards. Food contact surfaces shall be cleaned and sanitized after use. Advised PIC to clean and sanitize the cutting boards.

Observed failure to provide test strips for sanitizer buckets.

Observed failure to properly store in-use utensils. In use utensils shall be stored in a cold running water or a hot still water at 135 degrees or above. Explained in-use utensil storage procedure to the PIC.

Observed yellowish coloration on several cutting boards in the kitchen. Food contact surfaces shall be cleaned and sanitized. Advised PIC to discard the cutting boards.