Critical: Preventing Contamination from Hands - (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise approved, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (corrected on site)
Critical: Packaged and Unpackaged Food - Food shall be protected from cross contamination according to the Food Code. (corrected on site)
Critical: Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in accordance with the Food Code. (corrected on site)
02/20/2015
Routine
No violation noted during this evaluation.
02/26/2013
VCR
Maintaining & Using Handwashing Facilities - Handwashing facilities shall be kept clean, and maintained and used as specified in the Food Code.
Critical: Chemical Sanitization - Temperature, pH, Concentration, and Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall conform to the Food Code.
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