GOURMET GARDEN CAFE & JUICES

Violations (6)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered Cookline, put on gloves and began cooking an order without first washing hands. Reviewed proper hand washing and cook washed hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered Cookline, put on gloves and began cooking an order without first washing hands. Reviewed proper hand washing and cook washed hands. **Corrected On-Site**

  High Priority

• 12A-27-4CriticalCorrected on site

  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell egg then touched clean utensils without first washing hands. Reviewed proper procedures and cook washed hands.

  High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell egg then touched clean utensils without first washing hands. Reviewed proper procedures and cook washed hands. **Corrected On-Site**

  High Priority

• 08A-13-5CriticalCorrected on site

  Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline - raw fish in top section over ready to eat cooked Brussels sprouts in lower section. Operator stored all items properly.

  High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline - raw fish in top section over ready to eat cooked Brussels sprouts in lower section. Operator stored all items properly. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - low boy - cooked broccoli (45-56F); cut tomatoes (44F). Per operator no items prepped or portioned today. Reviewed proper cold holding. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - low boy - cooked broccoli (45-56F); cut tomatoes (44F). Per operator no items prepped or portioned today. Reviewed proper cold holding. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - low boy - cooked broccoli (45-56F); cut tomatoes (44F). Per operator no items prepped or portioned today. Reviewed proper cold holding. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - low boy - cooked broccoli (45-56F); cut tomatoes (44F). Per operator no items prepped or portioned today. Reviewed proper cold holding. See stop sale.

  High Priority

• 02C-04-5

  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Miso dressing. Reviewed proper date marking.

  Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Miso dressing. Reviewed proper date marking.

  Intermediate