FRESH KITCHEN DAVIE

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing 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. Observed at front counter employee placing cell phone behind ticket printer than returned to handle single serve items without washing hands. Explained to operator correct hand washing procedures when handling a cell phone.

High Priority

Employee with no beard guard/restraint while engaging in food preparation. One employee

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee

Basic

In-use tongs stored on equipment door handle between uses.

Basic - In-use tongs stored on equipment door handle between uses. Observed three pairs of tongs on oven door handle on cook line.

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. Observed on cook line in use utensil stored in standing water temperatures 125F. Employee increased temperature. **Corrective Action Taken**

Basic

Single-service articles improperly stored.

Basic - Single-service articles improperly stored. Observed boxes of single serving bowls lids stored on kitchen floor. Operator elevated. **Corrected On-Site**

Basic