CARMELA COFFEE BRIC

Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing soiled gloves and putting new gloves before washing hands; educated and employee washed hands; **Corrected On-Site**

High Priority

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty dishes and started to prep foods without washing hands; educated; employee washed hands;

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty dishes and started to prep foods without washing hands; educated; employee washed hands; **Corrected On-Site**

High Priority

Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinsing dishes and not properly sanitizing using three compartment sink. Educated and advised to set up the three compartment sink

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread container at cook line; egg put in the cooler;

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread container at cook line; egg put in the cooler; **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (55F - Cold Holding); on top of bread container at cook line; food out of temperature for approximately 30 minutes; food moved back to cooler;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (55F - Cold Holding); on top of bread container at cook line; food out of temperature for approximately 30 minutes; food moved back to cooler; **Corrective Action Taken**

High Priority

Toxic substance/chemical improperly stored.

High Priority - Toxic substance/chemical improperly stored. Observed bottle and Lysol next to toaster oven with empanadas and single service items Removed; **Corrected On-Site**

High Priority

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- chlorine **Repeat Violation**

Intermediate

No probe thermometer provided to measure temperature of food products.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate