PRIMERA D’ GLADYS

Violations (11)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ribs stew (130F - Hot Holding) on steam table, as per operator less than 2 hours. Operator proceeded to reheated. **Corrective Action Taken**

  High Priority

• 14-31-5Critical

  Nonfood-grade bags used in direct contact with food.

  High Priority - Nonfood-grade bags used in direct contact with food. Observed cut fruits stored on to go bags on freezer.

  High Priority

• 05-09-4

  No conspicuously located ambient air temperature thermometer in holding unit.

  Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in standing unit at front counter.

  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 next to coffee machine at front counter.

  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

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter. Operator provided. **Corrected On-Site**

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate

• 31B-03-4Corrected on site

  No soap provided at handwash sink.

  Intermediate - No soap provided at handwash sink. Observed at front counter. Operator provided. **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.

  Basic

• 14-14-4

  Nonfood-grade basting brush used in food.

  Intermediate - Nonfood-grade basting brush used in food. Observed next to coffee machine at front counter.

  Intermediate

• 10-08-5

  Ice scoop handle in contact with ice.

  Basic - Ice scoop handle in contact with ice. Observed at front counter, operator stored properly.

  Basic