NAKED FARMER

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.

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice 113°F at steam table. Employee discarded item. The station was already closed for lunch according to the manager.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice 113°F at steam table. Employee discarded item. The station was already closed for lunch according to the manager. **Corrective Action Taken**

High Priority

In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic

Single-service articles improperly stored.

Basic - Single-service articles improperly stored. Observed back door, all merchandise stored and blocking the exit door.

Basic

Storage area not maintained clean and organized.

Basic - Storage area not maintained clean and organized.

Basic

Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards soiled.

Intermediate

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at front hand sink, by kitchen entrance.

Intermediate

Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic