Toler Brothers, West (CSU-P)

Corrective action: Observed the back handwashing sink without the proper signage. Inspector provided signage during the inspection.

Corrective action: Observed a small portion of sliced American cheese sitting around 50°F for less than four hours in the small reach in cold holding unit in the back prep area. Discussed with the person in charge about using time as a public health control for these cheese slices moving forward. Observed a large package of hamburgers and hot dogs sitting out on a prep area near the grill for less than four hours. Discussed with the person in charge that when taking out food for the grill, it is best to take out a small amount that will be used quickly and to leave the majority of the food under adequate cold holding. The hot dogs and hamburgers were moved to the fridge during the inspection.

Corrective action: Observed 1) a box of limes sitting on the floor of the walk in cold-holding unit. 2) observed boxes of sealed pretzels on the floor of the walk in freezer. Discussed with the person in charge about ensuring that food stays off of the floor and that they had recently brought in their food items from a shipment.

Corrective action: Observed 1) a wet wiping cloth being used near the main grill and stored outside of a sanitizer solution. 2) wiping cloths stored in sanitizer buckets with a concentration below 50ppm. Discussed with the person in charge about ensuring a sanitizer bucket is available for wiping cloths and is prepared at the proper concentration. A new sanitizing solution was prepared during the inspection.

Corrective action: Observed multiple utensils being used for hot held food items sitting outside of the hot holding unit. Discussed with the person in charge that these utensils should be stored in the food with their handles above the food to maintain hot holding temperature and prevent the possible growth of contaminants. Utensils were stored in working containers during the inspection.