Beswick's & Co

Basic - Wet wiping cloth not stored in sanitizing solution between uses...stored in handwashing sink . Employee washed hands properly stored. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....grabbed cut cucumbers with bare hands , prep person stated she washed hands before cutting cucumbers. Employee washed hands and putting gloves on hands **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...milk 52F, half and half 55F in reach in cooler at front line , food not prepped or portioned today , food being held few minutes out . Operator permanently removed food to cooler . **Corrective Action Taken**

Intermediate - Handwash sink used for purposes other than handwashing...stored wet towels in handwashing sink at kitchen. Employee removed. **Corrected On-Site**