CARNICERO

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 octopus inside reach in cooler at 52 f kitchen cook place the octopus with bags of ice on top to lower the temperature. **Corrective Action Taken**

High Priority

Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchens employees, grill area.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchens employees, grill area.

High Priority

Can opener blade not kept sharp -

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic

Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic

Food not stored at least 6 inches off of the floor.

Basic - Food not stored at least 6 inches off of the floor. Observed container of food on kitchen floor. **Corrected On-Site**

Basic

Soiled dry wiping cloth in use. Kitchen area and grill area.

Basic - Soiled dry wiping cloth in use. Kitchen area and grill area.

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic

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

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

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 kitchen can opener surface soiled.

Intermediate

Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate

Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic