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All of the employees must have valid foodworker cards and cards must be available for inspection.
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Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
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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. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
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Nonfood-contact surfaces free of crevices & designed to be easily cleanable; Kick plates removable for cleaning
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Routine
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May 20, 2008
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84 |
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All of the employees must have valid foodworker cards and cards must be available for inspection.
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Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
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Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
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Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
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Food thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
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Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
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Routine
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Nov 19, 2008
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74 |
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