LOS BROTHERS RESTAURANT

Violations (4)

• 12A-29-4CriticalCorrected on site

  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 handled trash can and without washing hands employee handled container of cooked beef, discussed with employee who 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 handled trash can and without washing hands employee handled container of cooked beef, discussed with employee who washed hands. **Corrected On-Site**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked shredded beef (121F - Hot Holding) per operator product prepared on stove top approximately 30 minutes ago, discussed hot holding with employee who moved product back to stove to reheat to 165F.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked shredded beef (121F - Hot Holding) per operator product prepared on stove top approximately 30 minutes ago, discussed hot holding with employee who moved product back to stove to reheat to 165F. **Corrective Action Taken**

  High Priority

• 12B-02-4Corrected on site

  Employee eating in a food preparation or other restricted area. Employee eating orange at cook line, educated employee.

  Basic - Employee eating in a food preparation or other restricted area. Employee eating orange at cook line, educated employee. **Corrected On-Site**

  Basic

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with employees to acquire test kit.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with employees to acquire test kit.

  Intermediate