Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
No handwashing sign posted at the basement handwashing station - post handwashing at all handwashing.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Ice wands in the walk-in freezer observed directly on the metal shelf - wrap or stored ice wands in a sanitary area.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Observed hot dogs stored in fish guys containers - discontinue and use food grade containers OR single wrap each hot dogs before storing inside the fish guys containers.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Raw pork (53*F) and meatball (50*F) inside the grill pull out drawer observed higher than 41*F at the time of the inspection. Maintain all cold food at 41*F or below. The person in charge has been informed to adjust the unit dial and discussed storing less protein in the drawer and refilling as needed.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.