POLITAN ROW - SIMPLY NAWLINS

Personal cleanliness — Inspector Note: Hair Restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Observed employee preparing food item for customer service with no hair restraint. COS: Food worker obtained a hair restraint, washed hands and donned new gloves.

In-use utensils: properly stored — Inspector Note: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. COS: CFSM removed said utensils to be washed, rinsed and sanitized and obtained clean food dispensing utensils and was advised to stored utensils on a clean surface or in food with handles above food to prevent contamination.

Adequate handwashing facilities supplied & accessible — Inspector Note: Hand Drying Provision. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device. Observed hand wash sink with no hand drying provisions. COS: CFSM provided disposable paper towels.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed Time/Temperature Control for Safety Food (TCS) cold held at greater than 41 degrees Fahrenheit. See Asterisks (***) for food item in temp log. As per CFSM food was removed from walk in cooler and placed on rolling food storage rack 45 minutes prior to inspection. COS: CFSM was advised to place ice on said food item and place in walk in cooler to rapidly cool down to 41F.