- Critical. Ready-to-eat pork, chicken, beef, rice etc., prepared on site and held more than 24 hours and not properly date marked.
- Critical. Observed cheese sauce cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Rice, pork not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Observed large pots of beans, beef, and pork in walkin cooler.
- Critical. No conspicuously located thermometers in holding units.
- Critical. Observed potentially hazardous food being thawed at room temperature.
- Critical. Observed onions and chili peppers stored on floor.
- Critical. Observed uncovered flour in stockroom. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of tortillas, chicken, cheese and lemons by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed hand wash sink used for storing spoon in waitress station.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed nonfood-grade grocery bags used for food storage.
- Observed galvanized trash can lid used to cover food in walkin cooler.
- Observed clean utensils not properly presented handle up.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. No handwashing signs provided at handsinks used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions in waitress station.
- Critical. Hand wash sink in employee restroom lacking proper hand drying provisions.
- Critical. Hand wash sink in kitchen lacking proper hand drying provisions.
- Observed vent in kitchen soiled with accumulated dust.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed unnecessary items on the premise.
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only.
- Critical. No professional hygiene and/or foodborne illness training provided. This violation must be corrected by : 6-01-10.
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4/6/2010 | Routine - Food | Warning Issued |
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Outer openings protected from insects, rodent proof
- Critical. Employee training validation
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1/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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