Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employee was hands without using a cleanser.
Education was provided on hand washing.
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed employees changing gloves without washing hands.
Education was provided on hand washing.
6-301.11
Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no hand soap at cookline hand sink.
Person in charge refilled dispenser.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Comply by : Jul 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw fish stored directly on top of cooked container of pork in walk in cooler.
Cooler was rearranged per food code.
3-304.11
Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code.
CRITICAL
Comply by : Jul 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed box of plastic wrap stored on top of pans of food in make table.
Plastic wrap was moved to designated location
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pot belly on counter above 41 degrees.
Observed chorizo, salsa, and beef in make table not maintaining a proper temperature of 41 degrees and below.
Observed raw fish, beef, cooked, pork, beef patties, and shrimp in grill cooler not maintaining a proper temperature of 41 degrees and below. (See temp log).
Observed cooked pork and cole slaw in walk in cooler not maintaining at a proper temperature of 41 degrees and below.
All food were discarded.
7-204.11
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed quat sanitizer above 400 ppm.
Sanitizer was remade to correct concentration.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Oct 07, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed grill station make table not maintaining a temperature of 41 degrees and below.
Observed grill coolers not maintaining a proper temperature of 41 degrees and below. (See temp log).
Observed excessing cracks and scratches in cutting boards.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Jul 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed back up in third compartment after conducting three compartment sink test.