MCALISTER'S DELI

Observed no disposable towels for hand drying at the hand sinks.

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

COS: The manager immediately restocked the hand sinks with disposable towels.

Observed ice dumped in the front of house hand sink.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

COS: The manager provided on-site training to their employees to ensure proper use of the handwashing sink.

Observed improper cooling methods of multiple TCS foods, see temperature logs for cooling curves.

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS: The manager placed the containers of TCS foods into the walk-in cooler to ensure rapid cooling of items.

Observed multiple TCS foods in the walk-in cooler cooling while fully covered.

When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Note: PIC immediately uncovered all cooling foods.

Observed cardboard box of bread stored on floor in walk-in cooler. food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Note: PIC immediately moved box of bread to proper storage on shelving.