World of Sourdough

Inspector's notes

No handwashing soap at front handwashing sink. Handwashing soap was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use wiping cloth bucket, quat sanitizer with a concentration of 0ppm. Employee remade sanitizer solution to the proper quat concentration of 150-400ppm. Discussed more frequent monitoring of sanitizer solution. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Inspector's notes

At front make tables, cutting boards deeply scored. Resurface or replace cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At front sandwich prep table coolers, four in use cutting boards with food debris on surfaces. Per employees, cutting boards are wiped with sanitizer solution throughout the day and last time cutting boards were washed rinsed and sanitized at 3-compartment sink is unknown. Instructed employees to remove each cutting board and wash, rinse, and sanitize with quat sanitizer at 3-compartment sink. All food-contact surfaces that contact TCS foods are to be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.