Founder's Social

Observed during the course of this inspection that a facility staff member was seen touching their hat and at the 3 comp sink washing dishes attempt to return to food prep before washing hands. COS: Glynn EH instructed staff member to stop and wash their hands and apply fresh gloves before engaging in food prep. Staff member complied. CA: Glynn EH instructs management to ensure that staff is properly trained that any time contamination has occurred and when switching between working with raw and ready to eat foods that they must wash their hands before changing to new gloves.

Observed during the course of this inspection that the multi compartment ware-washing sink was set up in a "rinse, rinse, wash, sanitize" setup. COS: Glynn EH informed management that the three compartments used for washing and sanitizing are to be set up as "wash, rinse, sanitize" and instructed them to adjust the setup. CA: Glynn EH instructs management to ensure that all dishes go through a cycle of "Wash, Rinse, Sanitize" when the facility is manually washing dishes. The dishes should be allowed to air dry before use.

Observed during the course of this inspection that the facility was storing TCS cheese sauce in a steam well at 120 deg f. COS: Sauce was discarded and replaced. CA: Glynn EH instructs management to ensure that all TCS foods are hot held at temps of 135 deg f or above.

Observed during the course of this inspection that the facility was not able to produce a probe thermometer with a thin tip for use with thin foods. CA: Glynn EH instructs management to ensure that the facility is supplied a thermometer with a thin tip for use with thin foods at all times of operation.