MARKET CANDELA Y CAFE

Violations (15)

• 12A-07-5Critical

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

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

  High Priority

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed food debris throughout kitchen floor.

  Basic

• 10-20-4Repeat

  In-use tongs stored on equipment door handle between uses.

  Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**

  Basic

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed kitchen oven with accumulation of food debris inside.

  Basic

• 23-03-4

  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 accumulation of food debris on kitchen shelves throughout.

  Basic

• 36-27-5

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

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed kitchen walls soiled throughout.

  Basic

• 29-03-4

  Water draining onto floor surface.

  Basic - Water draining onto floor surface. Observed employee head washing sink water draining on floor.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

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

  Basic

• 21-09-4

  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

• 11-27-4

  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

• 05-07-4

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

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

  Intermediate

• 11-26-1Repeat

  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. **Repeat Violation**

  Intermediate

• 05-13-5Repeat

  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. **Repeat Violation**

  Intermediate

• 24-05-4RepeatCorrected on site

  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** **Repeat Violation**

  Basic

• 05-10-4Repeat

  Probe thermometer not used to ensure proper food temperatures.

  Intermediate - Probe thermometer not used to ensure proper food temperatures. **Repeat Violation**

  Intermediate