GRAN INKA GASTROBAR

Violations (11)

• 12A-09-4CriticalCorrected on site

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

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on the phone, gloves one, proceed to handle utensils to prepare food , no gloves changed no hand washing. Manager coached employee on proper glove use and hand washing. Employee washed hands and put gloves on. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  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 in cooler under grill salmon (49F - Cold Holding), raw beef(49F - Cold Holding) According to operator placed 45 minutes ago. Operator placed ice bags on top of food for rapid chill. **Corrective Action Taken**

  High Priority

• 29-42-4Critical

  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

  High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added , no vacuum breaker under breaker.

  High Priority

• 08B-38-4Repeat

  Food stored on floor.

  Basic - Food stored on floor. Observed at storage area cooking oil containers stored on the floor. **Repeat Violation**

  Basic

• 25-27-4

  Straws provided for customer self-service not individually wrapped or in an approved dispenser.

  Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed black straws at bar area, no individually wrapped.

  Basic

• 31A-11-4Repeat

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as dump sink. Sushi station. **Repeat Violation**

  Intermediate

• 16-62-1

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Basic

• 31B-02-4RepeatCorrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**

  Intermediate

• 36-36-4Repeat

  Ceiling tile missing.

  Basic - Ceiling tile missing. Observed at kitchen. **Repeat Violation**

  Basic

• 36-34-5Repeat

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen., vents and tiles dusty. **Repeat Violation**

  Basic