MARTICA CAFETERIA

Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached cook on correct procedures.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached cook on correct procedures.

High Priority

Floor soiled/has accumulation of debris.

Basic - Floor soiled/has accumulation of debris.

Basic

Food stored on floor.

Basic - Food stored on floor. Observed oil containers on floor at the end of cook line.

Basic

In-use wet wiping cloth/towel used under cutting board.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic

No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic

No handwashing sign provided at a hand sink used by food employees.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing sign at HWS.

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 soiled gaskets on reach in cooler. **Repeat Violation**

Basic

Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork chops thawing at ambient temperature at 3 compartment sink, coached cook on correct procedures.

Basic

Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided form to operator via email.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided form to operator via email.

Intermediate

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed containers and plates stored inside HWS. Employee removed. **Corrected On-Site** **Repeat Violation**

Intermediate

No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate

No probe thermometer provided to measure temperature of food products.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate

No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Cook purchase bleach during inspection.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Cook purchase bleach during inspection. **Corrected On-Site**

Intermediate

Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of minimum hot holding temperature.

Intermediate

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. Observed on top of oven.

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans and cooked shredded chicken inside RIC no date marked, as per cook from 24 hours prior. **Repeat Violation**

Intermediate