Original ChopShop

Inspector's notes

Observed food employee at cookline wash hands with soap/water, step away from handwash sink without drying washed hands, and proceed to don gloves to work on customer food order. Proper handwashing procedure: 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. Food employee removed donned gloves and properly washed hands at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink next to warewashing station without any hand drying provision. PIC provided hand drying provision for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tomato salsa in display cooler measuring 44-51F. PIC reported tomato salsa was stored there for longer than 4 hours. Tomato salsa improperly cold held was discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.