TOHONO CHUL GARDEN BISTRO

Violations (2)

• 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: (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; HAND WASHING / GLOVE USE observed employee cracking shell eggs as a raw protein food for cooking and not discarding gloves and washing hands before glove change / task change

  Preventing Contamination by Hands

• 8a2cb416-c0fc-4faa-a11f-a117dea2ac0cCorrected on site

  Proper date marking and disposition

  3-501.17 (B) Except as specified in (E) -(G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in (A) of this section and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. DATE MARKING food requiring a use by date must be accurately marked to indicate a use by date

  Time Temperature Control for Safety Food (TCS Food)