SNOOZE AN AM EATERY

Violations (3)

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-602.11 (C) Except as specified in (D) of this section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD­CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. COOKLINE INUSE UTENSILS utensils require washing at 4 hour interval while in use with TCS foods, observed several in use utensils over 4 hours in use (facility opens at 6:30AM)

  Protection from Contamination

• 73c6baac-6b5a-4d98-93ad-b527c37f23caCriticalCorrected on site

  Hands clean and properly washed

  2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE­SERVICE and SINGLE-USE ARTICLES and: (H) Before donning gloves to initiate a task that involves working with FOOD; GLOVE CHANGE /HAND WASHING observed employee change gloves without hand washing after cracking shell eggs for cooking and changing task / contacting utensils

  Preventing Contamination by Hands

• 0bf4f31f-71e0-4320-9ac5-6f9b0409ad23

  Single-use/single-service articles; properly stored, used

  4-502.13 (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. FRUIT / BERRIES containers not for reuse to store washed produce such as, black berries

  Proper Use of Utensils