Toler Brothers, East (CSU-P)

Corrective action: Observed an employee preparing sanitizing solution and did not wash their hands after changing out their gloves before returning to food prep. Discussed with the person in charge that hands need to be washed whenever tasks are changed and before going back to food prep. Employee washed their hands during the inspection.

Corrective action: Observed two cans with dents along the seams that compromised the integrity of the package. Discussed with the person in charge about monitoring for dents along the seams of the cans. Cans were set aside to be discarded during the inspection, please see the voluntary condemnation.

Corrective action: Observed several small nacho cheese cups hot holding around 110-115°F for less than four hours. Discussed with the person in charge that foods reheated for hot holding must maintain a temperature of 135°F or higher. Machine was set to a higher temperature during the inspection.

Corrective action: Observed a sanitizer bucket with wiping cloths at a concentration below the adequate levels. Discussed with the person in charge about maintaining sanitizer solutions and the sanitizer was remade during the inspection.

Corrective action: Observed no test strips available to test the chlorine sanitizing solutions in the main kitchen area. Discussed with the person in charge about proper testing and sanitizing solution procedures. Test strips were provided during the inspection.

Corrective action: Observed personal beverages stored on shelf above a food prep area. Discussed with the person in charge about designating an area for drinks away from consumer items to prevent possible cross-contamination. Personal items were moved to a lower shelf during the inspection.