Blazer's of Commerce

Observed staff member handle raw burger patty with gloved hands, then handle clean equipment without washing hands and changing gloves in between. Observed staff member wash hands and use freshly washed hands to turn faucet handles off instead of using paper towel. Food employees shall clean their hands during food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. To avoid re-contaminating their hands, food employees may use disposable paper towels when touching surfaces such as manually operated faucet handles. Staff member handling raw burgers, re-washed hands, changed gloves, changed equipment out for clean utensils. Staff member who used clean hands to turn faucet handles re-washed hands & used proper handwashing procedure. Distributed guidance on proper hand washing procedures.

Observed cooked wings bearing a label indicating preparation at 10:30 AM and discard time at 3:30 PM. If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Consulted with staff about proper time as a public health control procedures. Staff corrected the labels to bear a 2:30 discard time.

Observed wiping cloths stored in a quaternary ammonium solution at 100ppm concentration. Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at appropriate concentration. Per the manufacturer's instructions, sanitizer concentration should be 200-400ppm.

Observed non-food contact surfaces throughout facility with accumulation of dust & food residue. Non-food contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue, and other debris. Corrective action: incorporate deep cleaning procedures at a frequency to prevent soil accumulation.