Observations & Corrective Actions

6-301.11 VIOLATION OF SECTION 6-301.11 *PRIORITY FOUNDATION* Soap is not provided at a handwashing sink, specifically: NO SOAP AT RESTROOM HANDSINK
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder or bar soap.

3-302.11(A)(1,2) VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically: PLASTIC CONTAINERS OF TOMATO SAUCE (AND OTHERS) ARE STORED UNDER PACKAGED OF RAW BEEF IN WALKIN COOLER
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level.

3-501.16 VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: CONTAINER OF SAUSAGE UNDER COUNTER AT 59F (THROWN OUT) CONTAINER OF CARNE ASADA ON TOP OF STEAM TABLE AT 124F (PLACED IN STEAM TABLE)
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less.

3-501.15 VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically: 12" TALL, PLASTIC CONTAINER FULL OF CUBED CHICKEN AT 92F AND COVERED IN PLASTIC WRAP (CHICKEN PLACED IN SHALOW, UNCOVERED PAN)
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous food shall be cooled by:1) Placing the food in shallow pans; 2) Separating the food into smaller or thinner portions;3) Using rapid cooling equipment;4) Stirring the food in an ice water bath;5) Using or arranging containers to facilitate heat transfer;6) Adding ice as an ingredient; or 7) Other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered.

4-204.112(A)(B)(D) VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically: NO THERMOMETER IN MAIN PREP TABLE REFRIGERATOR
Corrective Actions: REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.

3-304.12 VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically: CUTTING BOARD SCRAPER IS STORED BETWEEN BOARD AND TABLE (UNCLEANABLE AREA) TONGS HANGING ON TRASH CAN
Corrective Actions: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water at a temperature of 135°F or more or 41°F or less or if the container is cleaned as required.

4-904.11 VIOLATION OF SECTION 4-904.11 Clean utensils and single-service items are not handled, displayed or dispensed in a manner to prevent contamination, specifically: SELF-SERVICE PLASTICWARE IS FACING DIFFERENT DIRECTIONS AND SHOULD BE STORED WITH ALL HANDLES TOGETHER
Corrective Actions: REQUIRED CORRECTION: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food- and lip-contact surfaces is prevented. Knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees or consumers. Single-service articles intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.

6-501.19 VIOLATION OF SECTION 6-501.19 Toilet rooms are not kept closed, specifically: RESTROOM DOORS ARE NOT SELF-CLOSING
Corrective Actions: REQUIRED CORRECTION: Toilet room doors shall be kept closed except during cleaning and maintenance operations.