MURRAY'S IN A HURRY

12B: .03(5)(i)Observed both employees handling food without hair/beard restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hair/beard nets.

11D: .05(3)(g)Facility's only probe thermometer is broken. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

11D: .05(2)(x)Facility is missing thermometers in back prep cooler and two reach-in coolers. Cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C)

1-2A: .03(2)(a)-(l), (n)Due to several risk factor violations resulting in an unsatisfactory score, the person-in-charge is not practicing their active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(c)Observed employee return from outside, put on gloves and start to handle food without washing hands beforehand. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed hands.

2-2D: .07(3)(b)Observed front hand sink without paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were placed at front hand sink.

2-2D: .07(3)(a)Observed front hand sink without hand soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Hand soap was placed at sink.

4-2B: .05(8)(a)Observed employee rinse cutting board and place as clean without sanitizing. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: Cutting board was sanitized.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

12B: .03(5)(i)Observed multiple employees handling food without hair restraints. Observed person-in-charge handling food without beard net. SECOND CONSECUTIVE VIOLATION Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hair and beard nets.

15A: .05(6)(a)Main reach-in cooler in kitchen is at a temperature too high to hold foods at 41F or below (see temperature log). Same cooler's gaskets are in disrepair. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Cooler remains out of service until repairs can be done.

15B: .05(3)(h),(i)Facility is using chlorine and purell sanitizers but do not have test strips for them. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf)

17C: .07(5)(a),(b)1,2,3Observed heavy residue on floors in dry storage area and behind equipment in kitchen. Observed broken floor tiles in warewash area. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

10D: .04(4)(d)Observed multiple butter, oil, and water bottles without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Items were labeled.

12B: .03(5)(i)Observed two employees handling food without beard nets. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on beard nets.