BAKE & BITE

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed no splash guard between designated produce sink and meat sink. Upon arrival, raw chicken was directly stored in the designated meat. COS: Splash guard was placed between both sinks. Nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling that require frequent cleaning are not constructed of corrosion resistant, nonabsorbent, and smooth materials.

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon arrival, observed the ware washing sponge stored directly in the hand sink. Hand sink blocked by large trash can in main kitchen. Observed vertical fan blocking 1st hand sink in the main kitchen. COS: Items were relocated to have hand sink accessible. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Food separated and protected — Inspector Note: Observed food employee rinse soiled utensils and then proceeded to rinse gloved hands at 3 compartment sink and dry them with paper towels. COS: Food employee removed gloves and washed hands at hand sink.CA: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P