1: No BOH manager or employees knowledgeable in basic food safety during operation. Corrective Action: train kitchen manager must be present during operation-encourage train kitchen employees or attend food training course.
6: Observed kitchen employee not wash their hands and change gloves before food prep upon entering from outside multiple times.
8: Hand washing sink covered with lid. Corrective Action: remove and train allow access to hand washing sink during operation.
13: Multiple raw meats such as raw shelled eggs and beef stored on shelves above and beside other ready to eat foods such as cheeses and lettuce in atosa cooler. Corrective Action: train proper raw food storage.
19: Cooked bbq beef and chicken in hot bath reading below 135F. Corrective Action: reheat and train must maintain hot hold 135F or above.
19: Outdoor warming cabinet temperature reading 108F with foods bbq chicken reading 126F. Must be minimum 135F. Corrective Action: reheat
21: Used heavy cream in atosa cooler best by date 4-14-24. It is 4-17-24. Corrective Action: embargo 1lb.
26: Observed chemical spray bottle with yellow liquid on dish cart not labeled. Corrective Action: train label all chemical battles.
37: Observed several boxes of foods such as lemons stored directly on ground in outside storage area.
