The front counter hand sink was being used for purposes other than hand washing as evidenced by ice in the hand sink basin. An employee in the preparation area was observed using the hand sink to rinse a knife. Cooked black beans were 105-122°F in a pot in the hot hold area in the grill area. Cut cabbage was 44-46°F sitting out on the counter across fromm the grill. Garlic in oil was 89°F next to the spices near the grill. In the cold-top refrigerator , raw beef was 45°F and cooked muscles were 59°F. An employee was observed washing a knife without adequately sanitizing in the manual ware-washing cycle. A sprayer was located downstream under pressure from the atmospheric vacuum breaker on the mop sink faucet in the ware-washing room. An unlabeled chemical spray bottle was observed below the hand sink in the grill area. Unlabeled containers of cooking substances were observed in the ware-washing area. Raw vegetables were soaking in water uncovered under a fan soiled with dust and grime. An employee was observed wearing duct tape on their fingers with out the use of single use gloves as protection from contamination. The fan guards were soiled with dust in the walk-in refrigerator. The fan in the ware-washing room was soiled with dust and grime. The ventilation hood over the grill was soiled with grease. Dishes were stacked before fully drying on the ware-washing area dish shelf. Dry wiping cloths with a concentration of less than 50ppm chlorine were observed in the preparation area. The handle of the scoop in the container of flour was stored in contact with the food substance. The handle of the scoop in the drinking ice cooler in the front counter area was stored in contact with the ice. Soy sauce containers were reused to store food items. Sriracha containers were reused to store sauces. Employee purses were stored among food items on the dry storage shelf.
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