EL PUB RESTAURANT

Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.

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

High Priority

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. **Corrected On-Site**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen shelves with heavy soil throughout.

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

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

Basic

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.

Basic

Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

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 soiled.

Intermediate

Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris inside warewashing machine.

Basic

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