JAYA AT SETAI

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken in the butcher walk in cooler. The chef moved the cook ed chicken to a higher shelf. **Corrected On-Site**

High Priority

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 pooled eggs (50F - Cold Holding) at the front counter. As per the chef the eggs were put there approximately 2 hours ago. The chef poured out the water in the pan and filled it with ice. **Corrective Action Taken**

High Priority

Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touch dirty dishes and then touch clean dishes without washing his hands.

High Priority

Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed a cook wash her hands for approximately 6 seconds. **Repeat Violation**

High Priority

Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine. Observed on top of the big dish machine.

Basic

Clean utensils or equipment stored in dirty drawer or rack.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed next to the ware washing room. **Repeat Violation**

Basic

Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**

Basic

Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall soiled in the ware washing area. **Repeat Violation**

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in a preparation area. The chef had the cook put it a sanitizer bucket. **Corrected On-Site**

Basic

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand washing sink in the ware washing area full of utensils. The chef removed the utensils. **Corrected On-Site**

Intermediate

Ice buildup in the walk-in freezer.

Basic - Ice buildup in the walk-in freezer.

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed vegetables debris in the hand washing sink at the front counter. The chef cleaned it. **Corrected On-Site** **Repeat Violation**

Intermediate

Floor tiles missing and/or in disrepair.

Basic - Floor tiles missing and/or in disrepair. Observed several broken tiles in the walk in cooler.

Basic

Hole in or other damage to wall.

Basic - Hole in or other damage to wall. Observed several wall tiles cracked throughout the kitchen.

Basic

Equipment in poor repair.

Basic - Equipment in poor repair. Observed the reach in cooler with only vegetables gaskets torn.

Basic