Inspection summary
The inspector observed that at the time of the inspection no person that could show knowledge of food safety was in charge.// There must be a person in charge on the premises of the food service establishment at all times. [2]
The inspector also observed the employee handling raw chicken discard gloves and put on new gloves.// 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 toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when… [3]
The report states: “&2Observed an open cup of water and a opened bottle of water on the front service counter.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles).” [4]