GUANABANAS RESTAURANT INC

Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and apron and after without washing hands employee began to plastic wrap container of pickles, discussed with operator, employee washed hands.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and apron and after without washing hands employee began to plastic wrap container of pickles, discussed with operator, employee washed hands. **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cook line raw hamburger patties stored above bottles of sauce, discussed with operator who corrected storage of products.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cook line raw hamburger patties stored above bottles of sauce, discussed with operator who corrected storage of products. **Corrected On-Site**

High Priority

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on cutting board at preparation station. Discussed with operator who removed cell phone and sanitized cutting board.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on cutting board at preparation station. Discussed with operator who removed cell phone and sanitized cutting board. **Corrected On-Site**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line soiled with accumulation of dust debris, discussed with operator to clean and sanitize.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line soiled with accumulation of dust debris, discussed with operator to clean and sanitize.

Basic

Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams in reach in cooler with no clam tag, discussed with operator who provided tag, reviewed clam tag requirements.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams in reach in cooler with no clam tag, discussed with operator who provided tag, reviewed clam tag requirements. **Repeat Violation**

Intermediate

Food being cooled by non approved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler at prep kitchen plastic wrapped cut lettuce and tomato mix (51F - Cooling) at 10:40 since 10:20 to 51F at 11:05, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling.

Intermediate - Food being cooled by non approved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler at prep kitchen plastic wrapped cut lettuce and tomato mix (51F - Cooling) at 10:40 since 10:20 to 51F at 11:05, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling. **Corrective Action Taken**

Intermediate