TED'S MONTANA GRILL #10

Hands clean and properly washed — Inspector Note: 1. Observed food employee change gloves and handle a cooked burger after handling raw fish without washing their hands. 2. Observed food employee change gloves and handle ready to eat foods (burger bun) after scooping raw beef with their gloved hands without washing their hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P COS: burger and bun discarded; discussed that hands shall be washed after handling raw foods and switching to ready to eat foods, and to protect against cross contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build-up on the inside of the ice bin located in the server galley/drink station area. Observed black build up on the interior ice storage bin for the drink machine located in the server galley/drink area. C/A:In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: ice discarded; and bins cleaned with a QUAT sanitizer solution

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes being washed in the dish machine behind the bar with the sanitizer solution (chlorine) at 0ppm. C/A: . A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g) NOTE: dishes washed in the main kitchen dish machine (chlorine 100ppm); facility may not use dish machine behind bar until approval from the health authority is given.