Bisbee Breakfast Club

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee handled dirty dishes then clean without washing hands.

Inspector's notes

Corrective Action: Corrected at time of inspection. Sour cream, house-made ranch dressing and butter held at server station in pan of ice, not under time control per manager, at 47*F to 60*F internally. Employee stated items are returned to the cooler at the end of the day and may have been out previous day. Embargoed, manager discarded.

Inspector's notes

Observed an employee's drink in an open cup without a lid or straw at the cook station. Discussed with person in charge (PIC) that all drinks need a lid and straw to reduce risk of contamination and that all drinks need to be in a designated area. PIC moved drink at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area.

Inspector's notes

Observed an employee reach for the soap while someone else was washing their hands at the hand sink. Then rinsed them off and turn the water off without using paper towel or other method to prevent contamination. Discussed proper hand washing with employee before asking them to re-wash their hands. Employee, then donned gloves without re-washing hands. Inspector stopped employee again and re-explained that proper hand washing was necessary before donning gloves. Employee washed hands properly before donning new gloves at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced tomatoes in the cold holding unit across from the stove with an internal temperature of 48*F using probe thermometer. PIC was not sure when they were prepped or when they were place in the unit. PIC voluntarily discarded at time of inspection. See embargo form. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Inspector's notes

Observed a wet wiping cloth on the cutting board. Discussed storing in-use wet clothes in the sanitizer bucket at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was a sprayer attached to the hose at the mop sink. Person in charge (PIC) removed the sprayer at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection.

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed ------ Observed tile flooring installed on the floor and wall at a 90* angle without proper cove basing. Advised PIC to apply siliconized grout to the floor to wall juncture and use grout to create a 3/8" radius curve to allow for proper cleaning. Correct prior to the next routine inspection. Correct By: Correct Prior To Next Routine Inspection