Captain D's #365075

Observed ice inside the handwashing sink next to the walk-in freezer. A handwashing facility may not be used for purposes other than handwashing. Coach employees to only use the handwashing sink for hand washing.

Observed the side dumpster door open while trash is being stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered With tight-fitting lids or doors if kept outside the food service establishment. Keep dumpster lids and doors closed.

Observed a trashcan and floor fan in front of the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected on Site (COS): The Person in charge moved the trash can and floor fan so it is not blocking the handwashing sink.

Observed several clean food grade containers being stored on the utensil rack while wet stacked. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils shall be air-dried. Rewash, rinse and sanitize the wet stacked food containers. Corrected on Site (COS): PIC had employee rewash, rinse, and sanitize the containers.

Observed a pink slimy substance on the ice baffle wall of the ice machine in the main kitchen. Equipment such as ice bins and beverage dispensing nozzles at a frequency specified by the manufacturer at a frequency necessary to preclude accumulation of soil or mold. Discard the ice and wash, rinse, and sanitize the ice machine.

Observed an employee actively preparing food while donning a crossbody purse. Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment. Coach employees to utilize designated area for employee items.

Observed several clean food grade containers being stored on the utensil rack while wet. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils shall be air-dried. Rewash, rinse and sanitize the wet stacked food containers. Coach employees on allowing clean containers to air-dry before being stored.

Observed shredded cheese with bacon 56F in Styrofoam containers and cut lettuce 53F inside the prep top cooler. Ambient air temperature of the unit is 32F. Person in charge state foods were placed inside the unit a hour before my arrival. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°f or below. Employee moved items to walk in cooler to decrease the temperature. Facility will place food items on time as public health control (TPHC) going forward.