FRITANGA MOMOTOMBO

Violations (17)

• 03B-01-6CriticalRepeat

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook chicken (126F - Hot Holding) stored on stove at room temperature. As per operator for less than 3 hours. Observed fried pork (120F - Hot Holding) at steam table, as per operator for less than 2 hours. **Repeat Violation**

  High Priority

• 12A-16-4Critical

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food employee failed to wash hands before packing customers food at steam table. Coach employee.

  High Priority

• 12A-07-5Critical

  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. Observed employee put on gloves to make salad. No handwash. Coach employee.

  High Priority

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed in the kitchen.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed in the kitchen.

  Basic

• 12B-13-4

  Opened employee beverage container in a cold holding unit with food to be served to customers.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee personal open water bottle stored at reach in freezer near triple sink.

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in the kitchen, and also in the back kitchen storage.

  Basic

• 14-20-4

  Ripped/worn tin foil used as shelf cover.

  Basic - Ripped/worn tin foil used as shelf cover. Observed on shelves in the kitchen.

  Basic

• 24-18-4

  Silverware/utensils stored upright with the food-contact surface up.

  Basic - Silverware/utensils stored upright with the food-contact surface up. Observed in the kitchen near stoves. Advised operator to fix silverware properly.

  Basic

• 29-20-5Repeat

  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.

  Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwash sink across steam table. **Repeat Violation**

  Basic

• 22-37-4

  Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.

  Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Observed employee preparing raw beef at triple sink. Triple sink not cleaned before use.

  Basic

• 36-27-5Repeat

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

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cooking equipments soiled with grease and food debris. **Repeat Violation**

  Basic

• 31B-03-4

  No soap provided at handwash sink.

  Intermediate - No soap provided at handwash sink. Observed in the kitchen.

  Intermediate

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles.

  Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler doors. Also Observed reach in freezer doors.

  Basic

• 16-08-4

  Sink compartments of three-compartment sink too small to accommodate utensils or equipment.

  Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed triple sink too small to accommodate multiple large pots in the kitchen and in dry storage area.

  Intermediate

• 36-37-5

  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the kitchen most ceilings tiles above prep table. Observed at front counter above steam table.

  Basic

• 36-32-5Repeat

  Ceiling/ceiling tile shows damage or is in disrepair.

  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles with water damage in the dining area. **Repeat Violation**

  Basic