PUYA URBAN CANTINA

Violations (7)

• 12A-25-4Critical

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee preparing cut lettuce touched earpiece with gloved hands then continued food preparation. Instructed employee to change gloves.

  High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee preparing cut lettuce touched earpiece with gloved hands then continued food preparation. Instructed employee to change gloves. **Corrective Action Taken** **Warning**

  High Priority

• 01B-07-4Critical

  Food with mold-like growth. See stop sale. 1. Reach in cooler across from flat top container of guacamole with mold like growth. 2. Walk in cooler container of purple cabbage with mold like growth.

  High Priority - Food with mold-like growth. See stop sale. 1. Reach in cooler across from flat top container of guacamole with mold like growth. 2. Walk in cooler container of purple cabbage with mold like growth. **Warning**

  High Priority

• 29-03-4

  Water draining onto floor surface from reach in cooler left of cookline by spice rack.

  Basic - Water draining onto floor surface from reach in cooler left of cookline by spice rack.

  Basic

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. 1. Bulk sauce with bowl stored in product in walk in cooler. Operator removed.

  Basic - Bowl or other container with no handle used to dispense food. 1. Bulk sauce with bowl stored in product in walk in cooler. Operator removed. **Corrected On-Site**

  Basic

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1. Walk in cooler cooked beef per operator item prepared made 3 days prior no date marking, operator dated.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1. Walk in cooler cooked beef per operator item prepared made 3 days prior no date marking, operator dated. **Corrected On-Site**

  Intermediate

• 31A-11-4

  Handwash sink used for purposes other than handwashing. 1. Employee at cookline filled bowl with water from hand washing sink next to triple sink. For food preparation.

  Intermediate - Handwash sink used for purposes other than handwashing. 1. Employee at cookline filled bowl with water from hand washing sink next to triple sink. For food preparation.

  Intermediate

• 12B-02-4

  Employee eating in dish washing room.

  Basic - Employee eating in dish washing room.

  Basic