SAN GINES

Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine at 0.00 ppms. The manager set up the triple sink chlorine 100.ppms. The technician came and fixed it during the inspection. **Corrected On-Site**

High Priority

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at the front counter. The manager poured out the water. **Corrective Action Taken**

Basic

No handwashing sign provided at a hand sink used by food employees.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.

Basic

Raw fruits/vegetables not washed prior to preparation.

Basic - Raw fruits/vegetables not washed prior to preparation.

Basic

Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled..

Intermediate

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubbing brushes in the hand washing sinks. The manager removed them. **Corrected On-Site**

Intermediate

Employee eating in a food preparation or other restricted area.

Basic - Employee eating in a food preparation or other restricted area. Observed a crosaint

Basic

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

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

Intermediate

In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a spoon handle contacting with salt. The manager inverted the spoon.

Basic