LOS MARTIN CAFETERIA REST

Violations (16)

• 08A-20-5CriticalRepeat

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw burgers at walk in cooler. **Repeat Violation**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (45F - Cold Holding); raw chicken (45F - Cold Holding) in reach in cooler at kitchen area, as per operator less than 2 hours.

  High Priority

• 36-01-4

  Floor not cleaned when the least amount of food is exposed.

  Basic - Floor not cleaned when the least amount of food is exposed. Observed under racks at walk in cooler.

  Basic

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed a case of ground coffee stored on floor at front counter..

  Basic

• 10-20-4

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

  Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line, operator removed.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at kitchen area.

  Basic

• 12B-13-4Corrected on site

  Opened employee beverage container in a cold holding unit with food to be served to customers.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler across steam table. Operator removed. **Corrected On-Site**

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior in all units at kitchen area.

  Basic

• 08B-12-5

  Stored food not covered.

  Basic - Stored food not covered. Observed cooked black beans and broth containers not covered at walk in cooler.

  Basic

• 21-09-4

  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

  Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

  Basic

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

  Intermediate

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed a bucket inside hand wash sink next to 3 compartment sink. Operator removed.

  Intermediate

• 31B-03-4Corrected on site

  No soap provided at handwash sink.

  Intermediate - No soap provided at handwash sink. Observed next to 3 compartment sink. Operator restocked during inspection. **Corrected On-Site**

  Intermediate

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled with black mold like substance.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork prepared onsite and held more than 24 hours not properly date marked on shelves at walk in cooler.

  Intermediate

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles.

  Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles in all units at kitchen area. Also observed at walk in cooler.

  Basic